|Nutritional Guidelines (per serving)|
I adore this recipe for Swedish Tea Log, which is the most perfect coffeecake ever. This rich yeast coffee cake filled with brown sugar and nuts is traditional at every one of my family gatherings.
This recipe is a little bit difficult to make, but it's not impossible for anyone who has ever used yeast before. The most important tip is to make sure you don't handle the dough too much. Since this dough is made in an unusual way - it's basically a pie crust method with yeast - it is more fragile than typical yeast dough.
- 2 packages active dry yeast
- 1/2 cup warm milk
- 4-1/2 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup butter
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup dried currants
- 1/3 cup butter, softened
- 2/3 cup brown sugar
- 2/3 cup chopped pecans
- 1/3 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 4 tablespoons heavy cream
Dissolve the yeast in the warm milk and let sit for 5 minutes until bubbly.
Meanwhile, put the flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants and mix well. Cover and chill this dough for at least 2 hours.
For the filling, cream 1/3 cup butter and brown sugar until smooth. Stir in the pecans and set aside.
When you're ready to assemble the coffee cakes, divide the dough into 6 parts. Roll out each part on a floured surface to a 12" x 6" rectangle and spread each rectangle with 1/6 of the pecan filling.
Roll up each rectangle, starting with the 12" side, pinching dough to seal. Place each roll in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down.
Make cuts along the outside edge of the crescent, 1" apart, to within 1/2" of other side. Twist and turn the cut pieces on their sides. Repeat with the remaining dough to make six coffee cakes. I put three coffee cakes together on 1 cookie sheet.
Let the coffee cakes rise in a warm place until light, about 45 minutes. You can also, at this point, refrigerate the coffee cakes, covered, overnight. Then bake as directed in the morning, adding 5 to 10 minutes to baking time.
When the coffee cakes have risen, bake in a preheated 350°F oven for 20 to 25 minutes until golden brown. Carefully remove each coffee cake from the cookie sheets to wire racks using 2 spatulas. Frost while warm.
For the frosting, melt the butter. Beat in the powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost the coffee cakes.
Makes 6 coffeecakes, technically serving 36, but actually serving 4 if you let people eat all they want to!