Breakfast Bread   HeleneDujardin
Photo by Hélène DuJardin

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2 Coffee Cakes

  • ½ cup milk
  • ½ cup oil
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 eggs beaten
  • 1 package of yeast (¼ ounce)
  • 3 ½-4 ½ cups flour
  • 1 stick butter, melted
  • ⅔ cup dark brown sugar
  • 2 teaspoons cinnamon
  • 1 cup nuts, chopped
  • 1 cup powdered sugar
  • 2 tablespoons warm milk
  • ½ teaspoon vanilla
  1. In ¼ cup of warm, not hot, water, add yeast and let bloom until foamy, about 5 minutes.
  2. While yeast blooms, scald milk. In blender, combine milk, oil, sugar, eggs, and salt. Blend until mixed.
  3. Add yeast and mix, then gradually add flour until dough is stiff. Place in greased bowl. Cover until doubled (overnight).
  4. Punch down and knead dough. Divide dough in half. Roll out half of dough to 8 x 12 rectangle.
  5. Mix brown sugar, cinnamon, and nuts in bowl.
  6. Brush rolled dough with half a stick of melted butter. Cover with half of the brown sugar, cinnamon, and nuts mixture. Starting with long side, roll up jelly-roll fashion. Place roll in pie pan to form a circle and pinch ends together. Cut dough at 1-inch intervals with scissors ¾ of the way through. Repeat with other half of dough in another pie pan.
  7. Allow dough to rise until doubled. Bake at 350 degrees for 20 minutes.
  8. Combine powdered sugar, warm milk, and vanilla to make glaze. Glaze cakes while still warm from the oven.
  • Recipe From
    Louisa Hawkins of Elizabeth's, Charleston
  • Contributing City
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