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Gooey Apricot Orange Twisted Coffee Cake
Gooey Apricot Orange Twisted Coffee Cake
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- Dough:
- 1 ½ cup Milk (100-110 degrees)
- ½ cup (8 Tbsp) Butter, melted and cooled
- ⅓ cup Honey
- 3 Egg Yolks, lightly beaten (reserve egg whites for egg-wash)
- 1 Tbsp Vanilla
- 5 cups Flour
- 1 envelope (2 ¼ tsp) Rapid Rise Yeast
- 2 tsp Salt
- Filling :
- 2 cups Dried Apricots
- 1 cup Water
- ¼ cup Sugar
- 1 Tbsp Orange Zest
- ¼ cup Orange Juice
- Drizzle ::
- ½ cup Powdered Sugar
- ½ tsp Vanilla
- 1-2 Tbsp Orange Juice
Directions
Dough::
Whisk together the milk, butter, honey, egg yolks, and vanilla in a bowl. In the bowl of a stand mixer, outfitted with the dough hook attachment, combine 5 cups of flour, yeast, and salt. In a steady stream with the mixer on low, pour in the milk/egg/butter mixture until the dough comes together.
Increase the speed to medium and knead the dough for 5-7 minutes or until it is smooth. If the dough is still sticky, add in more flour 1 tablespoon at a time.
Place the dough in a lightly greased bowl. Cover with plastic wrap and allot to rise for 1 hour - or until it has doubled in size. *Note* My favorite place is on top of my dryer when I can drying clothes.
Line two baking sheets with parchment paper and lightly flour. Divide the dough into two pieces and roll each piece into an 18x9 inch rectangle. Cover each with half of the apricot-orange filling *recipe for that is next*.
Roll the dough into a tight log and pinch the ends so the seam will close. Repeat with other dough log. Shape each one into a ring. Using a sharp knife or good pair of kitchen scissors, make 11 cuts into the dough nearly all the way through. Turn each pieces of dough upwards so you can see the inside roll and filling. Lightly spray both pieces with non-stick spray, cover lightly with plastic wrap and allow to rise again for about 1 − 1 ½ hours.
Preheat oven to 375 degrees. Lightly brush the rolls with a mixture of the egg whites you reserved and 2 Tablespoons of water. Bake for 25 minutes or until golden brown on top - take a peek so they don't over bake. If baking both at the same time, switch and rotate the sheets half way through baking so they both bake evenly.
Let cool for one hour. Whisk together the Drizzle ingredients and drizzle on top before serving.
Filling::
Bring the apricots, water, and sugar to a boil in a small saucepan over medium heat. Bring to a boil and stir until the apricots have softened and the water has nearly completely evaporated, about 15 minutes. Place in a food processor, and add in orange zest, orange juice, and process until smooth. Scrape the bowl if necessary. Let the mixture cool before placing into the middle of the dough. *Important* If it is too hot, the yeast will die and the dough will not rise!!
Whisk together the milk, butter, honey, egg yolks, and vanilla in a bowl. In the bowl of a stand mixer, outfitted with the dough hook attachment, combine 5 cups of flour, yeast, and salt. In a steady stream with the mixer on low, pour in the milk/egg/butter mixture until the dough comes together.
Increase the speed to medium and knead the dough for 5-7 minutes or until it is smooth. If the dough is still sticky, add in more flour 1 tablespoon at a time.
Place the dough in a lightly greased bowl. Cover with plastic wrap and allot to rise for 1 hour - or until it has doubled in size. *Note* My favorite place is on top of my dryer when I can drying clothes.
Line two baking sheets with parchment paper and lightly flour. Divide the dough into two pieces and roll each piece into an 18x9 inch rectangle. Cover each with half of the apricot-orange filling *recipe for that is next*.
Roll the dough into a tight log and pinch the ends so the seam will close. Repeat with other dough log. Shape each one into a ring. Using a sharp knife or good pair of kitchen scissors, make 11 cuts into the dough nearly all the way through. Turn each pieces of dough upwards so you can see the inside roll and filling. Lightly spray both pieces with non-stick spray, cover lightly with plastic wrap and allow to rise again for about 1 − 1 ½ hours.
Preheat oven to 375 degrees. Lightly brush the rolls with a mixture of the egg whites you reserved and 2 Tablespoons of water. Bake for 25 minutes or until golden brown on top - take a peek so they don't over bake. If baking both at the same time, switch and rotate the sheets half way through baking so they both bake evenly.
Let cool for one hour. Whisk together the Drizzle ingredients and drizzle on top before serving.
Filling::
Bring the apricots, water, and sugar to a boil in a small saucepan over medium heat. Bring to a boil and stir until the apricots have softened and the water has nearly completely evaporated, about 15 minutes. Place in a food processor, and add in orange zest, orange juice, and process until smooth. Scrape the bowl if necessary. Let the mixture cool before placing into the middle of the dough. *Important* If it is too hot, the yeast will die and the dough will not rise!!
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