Side Pannel
Viennese Breakfast Cake
Viennese Breakfast Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Breads
Ingredients List
- Bread
- 1/2 c Warm water
- 1 Pk dry yeast
- 1/4 c Sugar
- 1 ts Salt
- 1 ts Grated lemon peel
- 1 c Butter, softened
- 6 Eggs
- 4 1/2 c Flour (sift before measure)
- Filling:
- 3 tb Butter, softened
- 2/3 c Brown sugar
- 2 Egg yolks
- 2 tb Milk
- 1/4 ts Vanilla
- 2 c Finely chooped walnuts or
- Pecans
- 1/4 c Butter, melted
- Confectioners sugar
Directions
1. Day ahead, make dough; if possible, check temperature
of warm water
with thermometer (105-115). Sprinkle yeast over water in
large bowl of
electric mixer; stir until dissolved. Add sugar, salt,
peel, 1 cup
butter, 6 eggs and 3 cups flour.
2. At medium speed, beat 4 minutes. Add remaining flour;
at low speed,
beat until smooth about 2 minutes. Cover bowl with waxed
paper, then
with a damp towel; let rise in warm place, draft free,
until double
in bulk about 1 1/2 to 2 hours.
3. Refrigerate, covered, overnight. Next day, make
filling: in medium
bowl, with wooden spoon, mix 3 tablespoons butter; brown
sugar and
yolks. Stir in milk and vanilla; blend in nuts. Grease two
9X5X3"
pans. Remove dough from refrigerator.
4. Stir dough down with wooden spoon. Dough will be soft.
Turn out
onto lightly floured board; divide in half. Return half to
bowl and
place in refrigerator. On lightly floured pastry cloth or
surface,
roll half of the dough into a rectangle, 14 by 9".
5. Brush with 1 Tablespoon melted butter. Spread with half
of~
filling, to 1/2" from edge. From each end, roll up dough
lengthwise,
jelly-roll fashion, toward center. Turn loaf over; place
in prepared
pan, smooth side up. Lightly brush with melted butter.
6. Repeat with rest of dough. Lt rise in warm place,
covered with
towel, draft free, till double in bulk, about 1 1/2 hours.
Preheat
oven to 350. Bake 35 minutes or till golden brown. Remove
from pan to
rack. Sprinkle with confectioners sugar.
of warm water
with thermometer (105-115). Sprinkle yeast over water in
large bowl of
electric mixer; stir until dissolved. Add sugar, salt,
peel, 1 cup
butter, 6 eggs and 3 cups flour.
2. At medium speed, beat 4 minutes. Add remaining flour;
at low speed,
beat until smooth about 2 minutes. Cover bowl with waxed
paper, then
with a damp towel; let rise in warm place, draft free,
until double
in bulk about 1 1/2 to 2 hours.
3. Refrigerate, covered, overnight. Next day, make
filling: in medium
bowl, with wooden spoon, mix 3 tablespoons butter; brown
sugar and
yolks. Stir in milk and vanilla; blend in nuts. Grease two
9X5X3"
pans. Remove dough from refrigerator.
4. Stir dough down with wooden spoon. Dough will be soft.
Turn out
onto lightly floured board; divide in half. Return half to
bowl and
place in refrigerator. On lightly floured pastry cloth or
surface,
roll half of the dough into a rectangle, 14 by 9".
5. Brush with 1 Tablespoon melted butter. Spread with half
of~
filling, to 1/2" from edge. From each end, roll up dough
lengthwise,
jelly-roll fashion, toward center. Turn loaf over; place
in prepared
pan, smooth side up. Lightly brush with melted butter.
6. Repeat with rest of dough. Lt rise in warm place,
covered with
towel, draft free, till double in bulk, about 1 1/2 hours.
Preheat
oven to 350. Bake 35 minutes or till golden brown. Remove
from pan to
rack. Sprinkle with confectioners sugar.
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