** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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Dietary Notes:
This recipe is very low-sodium with 118.19mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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