Nut Roll Coffee Cakes
Nut Roll Coffee Cakes is a lacto ovo vegetarian morn meal. One serving contains 59 calories, 1g of protein, and 1g of fat. This recipe serves 45. For 7 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 43 would say it hit the spot. If you have active yeast, ground walnuts, egg yolks, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. With a spoonacular score of 10%, this dish is rather bad. If you like this recipe, you might also like recipes such as Nut Roll Coffee Cake, Cinnamon Roll Coffee Cakes, and Apple Crisp Sweet Roll Coffee Cakes.
Servings: 45
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1 package (1/4 ounce) active dry yeast
1 teaspoon butter, softened
3/4 cup confectioners' sugar
3 egg whites
3 egg yolks
3 cups all-purpose flour
1/2 cup warm milk (110° to 115°)
3 to 4 teaspoons milk
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup warm water (110° to 115°)
2-1/4 cups ground walnuts
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight. For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside. Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15-in. x 13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Yield: 3 loaves. Originally published as Nut Roll Coffee Cakes in Taste of HomeDecember/January 2006, p22 Nutritional Facts 1 serving (1 slice) equals 124 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 74 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, dissolve yeast in warm water.
2. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight.
3. For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
4. Turn dough onto a lightly floured surface.
5. Let stand for 10 minutes or until easy to handle. Divide into thirds.
6. Roll each portion into a 15-in. x 13-in. rectangle.
7. Spread filling over rectangles to within 1/2 in. of edges.
8. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
9. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
10. Bake at 350° for 20-25 minutes or until golden brown.
11. Remove from pans to wire racks to cool.
12. Combine glaze ingredients; drizzle over coffee cakes.
Nutrition Information:
covered percent of daily need
