- 2 pkg
- active dry yeast (1/4 oz. each)
- 1/2 c
- water, warm
- 1 1/2 c
- lukewarm milk
- 1/2 c
- shortening, lightly melted
- 1/3 c
- 2 tsp
- 7 c
- 8 Tbsp
- butter, divided
- 1 c
- 4 tsp
How to Make Sunburst Coffeecake
- 1In a small cup stir yeast into warm water and dissolve for 5 minutes.
- 2In a mixing bowl, combine warm milk (110*F), softened (almost melted) shortening, sugar, salt, eggs and dissolved yeast.
- 3Add flour one cup at a time. Keep dough as soft as possible, almost sticky, just so you are able to handle it.
- 4Turn onto a lightly floured board and knead until smooth and elastic, about 5 minutes. I use the dough hook on my mixer for 5 minutes.
- 5Place in a lightly oiled bowl and turn dough ball to coat evenly. Cover with a cloth and let rise in a warm place until doubled, about 1 1/2 hours.
- 6Punch down, cover and let rise again for about 30 minutes longer.
- 7Divide dough in half to make desired rolls and coffeecakes. This makes two coffeecakes (directions following) or you can use this basic sweet dough to make cinnamon rolls, Stollen, a Swedish Tea Ring, dinner rolls - just change the shape and be creative - have fun!
- 8For my Sunburst coffeecake: Take the first half of the dough and cut it in half again. Roll that quarter of the dough into a circle to fit a pizza pan (14 inch). Put first layer of dough in pan. Spread 2 T. softened butter to cover; sprinkle with 1/4 cup cinnamon/sugar mixture.
- 9Roll the remaining quarter piece of dough into same size circle. Place over first layer and repeat using 2 T. softened butter and 1/4 cup cinnamon/sugar.
- 11Cover and let rise for 20 minutes. Bake in a preheated 350*F oven for 30 minutes,
- 12While still slightly warm, top with your favorite cinnamon roll icing or glaze.
- 13Repeat process with second half of the dough. These freeze well. If freezing one for later, don't put icing on it. Allow it to thaw, heat slightly in a warm oven, then frost it.