Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 2 tablespoons sugar, salt and yeast; mix well.
In small saucepan, combine 3/4 cup milk, water adn shortening. Heat until very warm (120 to 130.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1/2 to 1 cup flour until dough pulls away from sides of bowl.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Place dough in greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85) until light and doubled in size, 45 to 60 minutes.
Grease 12-inch pizza pan or large cookie sheet. In shallow dish or pie pan, combine nuts, 1/2 cup sugar, brown sugar and cinnamon; mex well. Place melted butter in another shallow dish or pie pan.
Punch down dough several times to remove all air bubbles. Turn dough out onto lightly floured surface. Pinch off a 1 1/2 to 2-inch piece of dough roll into 6x1/2-inch strip. Repeat with remaining dough. Dip each dough strip in butter to coat; roll in sugar mixture to coat evenly. Place 1 strip in center of pan; wind to form a coil. Repeat with remaining strips, placing close together to make a round, flat coffee cake. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Heat oven to 350. Uncover coffee cake. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.
In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake.
Serving
Suggestions
16 servings.
Originally Submitted
1/1/2012
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