Side Pannel
Lemon Foldover Coffee Cake
Lemon Foldover Coffee Cake
- Recipe Submitted by maryjosh on 02/18/2019
Ingredients List
- 1/2 C warm water 105-115degrees F
- 1 pkg active dry yeast 2 1/4 tsp
- 2 eggs
- 1/3 C buttermilk room temperature
- 1/3 C granulated sugar
- 1/4 C butter melted
- 2 tsp vanilla
- 1/2 tsp salt
- 3 1/2 to 4 C all purpose flour
- 1/2 C sugar
- 3 Tbsp lemon zest
- 1 Tbsp orange zest
- 1/2 C lemon curd
- 1/4 C butter melted
- Lemon Cream Cheese Glaze
- 2 oz. softened cream cheese
- 1 Tbsp milk or whipping cream
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
Directions
Add yeast to warm water and allow to stand for 10 minutes or until foamy.
Lightly beat eggs and add eggs, buttermilk, 1/3 C sugar, 1/4 C melted butter, vanilla and salt to yeast mixture.
Beat in 2 1/2 C flour wtih a mixer on low. Beat for 5 minutes.
Add in as much remaining flour as needed to make a soft dough, will be slightly sticky.
Cover and let rise in warm place until double in size, about 1 hour.
Combine 1/2 C sugar, lemon and orange zest and stir to release the oils from the zest.
Line a 9 x 13 pan with foil and grease.
Punch dough down and put on a lightly floured surface and roll into a 18 x 12 inch rectangle.
Cut into 18, 4 x 3 inch rectangles. Spoon a rounded teaspoon of lemon curd into the center of each and then fold over into a triangle, seal edges.
Place triangles in prepared pan with point sticking up. Make sure edges are sealed.
Drizzle with 1/4 C melted butter and sprinkle with sugar mixture.
Cover and let rise in warm place until double in size (about 30 minutes)
Preheat oven to 350 degrees F. Bake 25-30 minutes or until golden.
Cool in pan on a wire rack for 10 minutes
Remove from pan by lifting foil.
Make cream cheese glaze by combining cream cheese, 1 Tbsp milk, 1 1/2 tsp lemon juice and 1/2 tsp vanilla. Beat until smooth
Add in 1 1/4 c powdered sugar or more if needed to create a nice drizzling consistency.
Drizzle coffee cake with glaze.
Lightly beat eggs and add eggs, buttermilk, 1/3 C sugar, 1/4 C melted butter, vanilla and salt to yeast mixture.
Beat in 2 1/2 C flour wtih a mixer on low. Beat for 5 minutes.
Add in as much remaining flour as needed to make a soft dough, will be slightly sticky.
Cover and let rise in warm place until double in size, about 1 hour.
Combine 1/2 C sugar, lemon and orange zest and stir to release the oils from the zest.
Line a 9 x 13 pan with foil and grease.
Punch dough down and put on a lightly floured surface and roll into a 18 x 12 inch rectangle.
Cut into 18, 4 x 3 inch rectangles. Spoon a rounded teaspoon of lemon curd into the center of each and then fold over into a triangle, seal edges.
Place triangles in prepared pan with point sticking up. Make sure edges are sealed.
Drizzle with 1/4 C melted butter and sprinkle with sugar mixture.
Cover and let rise in warm place until double in size (about 30 minutes)
Preheat oven to 350 degrees F. Bake 25-30 minutes or until golden.
Cool in pan on a wire rack for 10 minutes
Remove from pan by lifting foil.
Make cream cheese glaze by combining cream cheese, 1 Tbsp milk, 1 1/2 tsp lemon juice and 1/2 tsp vanilla. Beat until smooth
Add in 1 1/4 c powdered sugar or more if needed to create a nice drizzling consistency.
Drizzle coffee cake with glaze.
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