Viennese breakfast cake
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Viennese breakfast cake
  Viennese    Breakfast    Cakes  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64020. Report a problem with this recipe.
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      Title: Viennese breakfast cake
 Categories: Breakfast, Breads, Kh
      Yield: 2 Servings
 
           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
 
  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=7F
  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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Recipe ID 64020 (Apr 03, 2005)

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