Date Braided Coffee Cake With Filling

This was on the same page as the basic coffee cake sweet dough recipe.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

 

Date Braided Coffee Cake With Filling

One recipe Basic Sweet Dough
2 cups chopped dates
1/2 cup brown sguar
1-1/3 cups water
1 cup chopped nuts
2 Tbsp. lemon juice
1 egg yolk
2 Tbsp milk
1/3 cup unsifted flour
2 Tbsp. margarine
2 Tbsp. sugar
1/2 tsp. cinnamon

Before time to shape the dough, combine dates, brown sugar, water, chopped nuts and lemon juice. Bring to a boil over medium heat, stirring constantly. Continue stirring unitl mixture is thick enough to spread, about 8 minutes.

Divide dough in half. Roll each portion into 16 x 8″ oblong. Place both oblongs on a greased baking sheet.

Spread half the date filling down center third of each oblong, about two inches from the ends. Cut slits in dough along each side, making strips about one inch wide. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in a warm place, free from draft, until double in ulk, about one hour.

Combine egg yolk and milk; brush cakes with mixture. Mix flour, margarine, sugar and cinnamon; sprinkle half on each cake. Bake at 350 degrees 30 to 35 minutes. Yields two coffee cakes.



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