Bread Machine Lattice Coffee Cake Food

CHERRY LATTICE COFFEE CAKE

Steps:

• In a bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans. Combine filling ingredients; spread over dough to within 1/2 in. of edge. , Roll out reserved dough to 1/4-in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.

BREAD MACHINE LATTICE COFFEE CAKE

Steps:

• Add first 8 ingredients to bread machine.
• Select dough cycle.
• When cycle is complete, remove and punch dough down.
• Let rest 10 minutes.
• Grease an 11x7x11/2 inch baking pan.
• Pat 2/3 of dough into pan.
• Combine remaining ingredients and spread over dough.
• Roll remaining dough into an 13 x 7 inch rectangle.
• Cut into 1/2 inch wide strips.
• Weave strips in a lattice pattern over filling.
• Trim excess dough.
• Cover and let rise in a warm place, about 1 hour.
• Bake at 375 degrees for 20-30 minutes.
• (Cover with foil the last 10 minutes if needed to prevent over-browning).

BREAD MACHINE YEAST COFFEE CAKE (ABM)

Steps:

• Add all cake ingredients to bread pan.
• Select "Dough" setting on your machine and press start.
• Grease a 9 inch round pan or an 8 x 8 inch square pan.
• After cycle is through (about 90 minutes), remove dough and pat dough into prepared pan.
• Topping: Drizzle melted butter over dough.
• Mix together sugar, cinnamon and nuts; sprinkle over butter.
• Cover and let rise in a warm place for 30 minutes.
• Preheat oven to 375* and bake cake for 20-25 minutes, until golden.
• Cool 10 minutes in pan on wire rack.
• Drizzle with optional glaze, if desired.
• Combine all glaze ingredients in a small bowl and whisk until smooth.
• Spread or drizzle glaze over slightly warm cake.

COFFEE CAKE BREAD, BREAD MACHINE

Steps:

• Add the ingredients to the bowl according to the bread maker instructions. Set crust on light setting, if available.

CHOCOLATE COFFEE BREAD, BREAD MACHINE

Steps:

• Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
• Select Basic Bread cycle; press Start.
• If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.

FRUIT LATTICE COFFEE CAKE

Steps:

• Soften yeast in the warm water.
• Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
• Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
• Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
• Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
• Arrange 8 strips in lattice pattern over fruit filling in each pan.
• Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
• Preheat oven to 375°F
• Bake both cakes for 20 to 25 minutes.

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For dough:
• Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
• For filling:
• Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
• Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
• Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For glaze:
• Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

BREAD MACHINE SWEDISH COFFEE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.