| Print Cheese Coffeecake Recipe |  |
Cheese Coffeecake
Ingredients:
| Cup Water |
| 1/2 Teaspoon Salt coarse |
| 3 Eggs beaten |
| 2 Packages Instant Yeast s rapidrise yeast |
| 1/4 Cup Sugar |
| 3 1/2 Cups All-Purpose Flour up to 4 |
| 1/3 Cup Butter or margarine cut into pieces |
Directions:
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
2. Heat water and butter until very warm (120 F to 130 F).
3. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
5. With spoon, stir in enough remaining flour to make soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
7. Cover; let rest on floured surface 10 minutes.
8. Divide dough in half; roll each half to 12- x 7-inch rectangle.
9. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.
10. Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough.
11. Alternating sides, fold strips at an angle across filling.
12. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
13. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired.
14. Bake at 375 F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning.
15. Remove from sheets; let cool on wire racks.
16. Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth.
17. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.
18. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar.
19. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
20. *To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer.
21. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil.
22. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.
23. Unwrap and place on ungreased baking sheets.
24. Cover loosely; let stand at room temperature until fully thawed, about 2 hours.
25. Let rise; bake, and let cool as directed. Notes: Makes 2 coffeecakes.
2. Heat water and butter until very warm (120 F to 130 F).
3. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
5. With spoon, stir in enough remaining flour to make soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
7. Cover; let rest on floured surface 10 minutes.
8. Divide dough in half; roll each half to 12- x 7-inch rectangle.
9. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.
10. Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough.
11. Alternating sides, fold strips at an angle across filling.
12. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
13. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired.
14. Bake at 375 F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning.
15. Remove from sheets; let cool on wire racks.
16. Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth.
17. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.
18. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar.
19. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
20. *To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer.
21. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil.
22. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.
23. Unwrap and place on ungreased baking sheets.
24. Cover loosely; let stand at room temperature until fully thawed, about 2 hours.
25. Let rise; bake, and let cool as directed. Notes: Makes 2 coffeecakes.