Hungarian Coffee Cake

Author: Muriel D. Jaffe
Serves many

1 cup milk 1/2 lb. butter or margarine
1 cup sugar 2 pkgs. granulated dry yeast
1/4 cup warm water 7 to 8 cups all-purpose flour
grated rind of orange 3 large eggs
1 cup sour cream 2 scant tsps. salt (less if using salted shortening)

First, make Basic Sweet Dough, using the ingredients above:
Bring milk to simmer, dissolve shortening and sugar in hot milk and cool.
Dissolve 1 Tbs. of sugar in warm water, and sprinkle yeast over the water and set aside to dissolve.
In large mixing bowl, mix 4 cups of flour with the rind, eggs, cooled milk mixture, sour cream and salt; add dissolved yeast.
Add enough of the balance of the flour to make a kneadable dough.  Knead on floured board until smooth and satiny.  Place in greased bowl, cover with damp cloth,
and refrigerate.  (Check before retiring, if rising too fast, punch down.)
In the morning remove from refrigerator and let rise in warm, undrafty spot.
Prepare baking pans by greasing well.  Dough can be shaped into many different forms.  This recipe makes at least 4 dozen cinnamon or honey buns, depending on
size, or 4 coffee rings, or two large Hungarian coffee cakes.  When placed in pans, let rise to double in bulk.  Bake at 350 degrees.

Additional ingredients for Coffee Cake

Brownulated sugar  Chopped nuts
Diced cherries 1 tsp. Cinnamon
1 cup Sugar Melted butter or margarine

For Hungarian Coffee Cake:
When dough has risen sufficiently to work with, prepare a tube pan as follows.  Coat generously with vegetable shortening and sprinkle lightly with bronulated [sic] sugar.
Arrange nuts and cherries on the bottom, if desired, to decorate.
Melt butter or margarine in deep bowl.  Mix one cup of sugar with 1 tsp cinnamon.
Reknead dough lightly and cut into four or six or eight parts, depending on amount made.  With hand, roll each piece into a rope and cut up in pieces the size of a walnut. With
hands, shape into round balls.  Toss a few pieces at a time, first in melted butter, then in sugar and cinnamon mixture so as to coat.
Arrange in layer on bottom of prepared pan, close but not touching.  Sprinke with raisins and chopped nuts.
Repeat one or two layers, depending on depth of tube pan and size of cake desired.  Do not fill pan more than half to 2/3 full so as to leave room for rising.
Bake in 350 to 375 degree oven about 1 hour; if browning too fast, turn heat down.  When done turn out on aluminum foil and permit pan to drip before removing
completely (treat like an upside down cake).
When serving, use two forks to separate, instead of cutting with a knife.

Notes and Variations



Text of recipes is directly from the Liberty NY Hadassah Cookbook.  Recipes by Muriel Jaffe, of Jaffe's Evergreen Manor.
Ingredients list for Coffee Cake portion is extracted from Muriel's recipe - she did not list the ingredients separately.

Muriel (Dichter) Jaffe is David Waks's aunt.