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Nutrition Facts (per serving) | |
---|---|
228 | Calories |
7g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 24 | |
Amount per serving | |
Calories | 228 |
% Daily Value* | |
Total Fat 7g | 10% |
Saturated Fat 4g | 21% |
Cholesterol 55mg | 18% |
Sodium 157mg | 7% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 9g | |
Protein 6g | |
Vitamin C 0mg | 0% |
Calcium 31mg | 2% |
Iron 2mg | 10% |
Potassium 79mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Learn how to make Polish coffee cake or placek z kruszonka, a simple, sweet yeast-raised cake with a crumb topping. This dish requires a fair amount of elbow grease and hard work; if you have a strong arm and wrists, try making this by hand. Otherwise, a stand mixer will do nicely.
Ingredients
For the Dough:
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1/2 cup sugar
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4 ounces (1/2 cup) unsalted butter, softened
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1 1/2 cups milk
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2 (1/4-ounce) packages active dry yeast
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1 teaspoon salt
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5 large eggs, beaten with the salt
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6 cups all-purpose flour, divided
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1/2 teaspoon pure vanilla extract, optional
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1 1/2 cups dark raisins, optional
For the Topping:
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6 tablespoons all-purpose flour
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1/2 cup sugar
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4 tablespoons (2 ounces) unsalted butter
Steps to Make It
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Place sugar and butter in a large bowl or stand mixer. Scald the milk and pour it into the bowl with sugar and butter. Stir until butter is completely melted. Let cool to 110 F.
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Add yeast and mix well.
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Add egg-salt mixture and half the flour, stirring constantly.
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Add the vanilla and raisins, if using, and mix well.
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Add the remaining flour and mix well. The dough will be sticky.
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Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled.
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Grease 2 (9 x 5-inch) loaf pans and make the crumb topping in a medium bowl by combining flour and sugar, and cutting in the butter with your fingers. Set aside.
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Using slightly dampened hands, punch down dough and divide it in half.
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Place in prepared pans. Sprinkle half the crumb topping on each cake. Place on a baking sheet to catch any crumbs that fall off while baking, cover with greased plastic wrap, and let rise until dough mounds slightly over the top.
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Heat oven to 300 F and bake for 50 minutes or until the instant-read thermometer registers 190 F.
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Remove from oven and cool in pan for 5 minutes.
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Then turn out and cool coffee cakes completely on their side on a wire rack.
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