lemon curd coffee cake

How To Make lemon curd coffee cake

• 1

  Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved.
• 2

  Add the sugar and mix well.
• 3

  Heat the sour cream until warm and to the yeast mixture along with the lemon rind and salt.
• 4

  Beat in the first measure of eggs.
• 5

  Add enough of the flour to make a soft dough.
• 6

  Beat the butter into the dough.
• 7

  Turn the dough onto a floured board and knead until smooth (6-7 minutes).
• 8

  Place the dough in a lightly buttered bowl.
• 9

  Cover tightly with plastic wrap.
• 10

  Let rise until doubled in bulk (45-60 minutes).
• 11

  Punch down.
• 12

  Roll out on a floured board to form an 18\" x 12\" rectangle.
• 13

  Spread the lemon curd on the dough, leaving a 3/4\" border on all sides.
• 14

  Carefully roll up the dough. Slice into 3 1/2\" thick slices.
• 15

  Place the rolls in a well greased (8\") pie pan in a circle.
• 16

  Let rise for about 30 minutes.
• 17

  Preheat oven to 360.
• 18

  Lightly beat the second measure of egg.
• 19

  Brush the cake with the beaten egg.
• 20

  Sprinkle with nuts.
• 21

  Bake for about 30 minutes.
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