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Walnut-Filled Coffee Cakes

 Walnut-Filled Coffee Cakes
“At our house, Easter or Christmas morning just would not be the same without these wonderful sugar/cinnamon braids.” They also make lovely gifts.
48 ServingsPrep: 25 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 4 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°)
  • 2 eggs
  • 1 cup butter, softened
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 5 to 6 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1 cup packed brown sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter, cubed
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 4 teaspoons orange juice

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water;
  • let stand for 5 minutes. Add the eggs, butter, milk, salt, 5 cups
  • flour and remaining sugar; beat until smooth. Stir in enough
  • remaining flour to form a soft dough (dough will be sticky). Cover

2 of 2

Walnut-Filled Coffee Cakes (continued)

Directions (continued)

  • and refrigerate overnight.
  • For filling, in a small bowl, combine the brown sugar, flour and
  • cinnamon; cut in butter until mixture resembles coarse crumbs. Stir
  • in walnuts.
  • Punch dough down. On a floured surface, roll into a 21-in. circle;
  • cut into four wedges. Spread filling over dough to within 1/2 in. of
  • edges. Roll up each wedge from the wide end.
  • Place point side down on baking sheets coated with cooking spray.
  • Curve ends to form crescents. Cut slits in pastry. Cover and let
  • rise in a warm place until doubled, about 1 hour.
  • Bake at 350° for 15-20 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Combine glaze ingredients; drizzle over
  • coffee cakes. Cut each into 12 slices. Yield: 4 coffee cakes (12
  • slices each).
Nutritional Facts: 1 slice equals 149 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 93 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.