Hungarian Coffee Cake

Author

Unknown

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Recipe

Sweet Dough

Measurements	INGREDIENTS
2 Cups	Lukewarm Milk
$\frac{1}{2}$ Cup	Sugar (for dough)
2 Teaspoons	Salt
2 Cakes	Compressed Yeast (or 2 packages active dry yeast - see note)
$\frac{1}{2}$ Cup	Soft Shortening
2	Eggs
7-7 $\frac{1}{2}$ Cups	Sifted Flour

Topping/Filling

Measurements	INGREDIENTS
$\frac{1}{2}$ Cup	Melted Butter
$\frac{3}{4}$ Cup	Sugar (for topping)
1 Teaspoon	Cinnamon
$\frac{1}{2}$ Cup	Finely Chopped Nuts

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Instructions

Sweet Dough

1. Mix together 2 cups lukewarm milk, $\frac{1}{2}$ cup sugar, and 2 teaspoons salt.
2. Crumble 2 cakes of compressed yeast into the mixture. Stir until yeast is dissolved.
   • *Note from recipe: If using dry yeast, soak in $\frac{1}{2}$ cup lukewarm water for 5 minutes. Stir before adding. Leave out $\frac{1}{2}$ cup of milk from the main dough ingredients (i.e., use 1 $\frac{1}{2}$ cups milk instead of 2 cups).
3. Stir in $\frac{1}{2}$ cup soft shortening and 2 eggs.
4. Mix in 7-7 $\frac{1}{2}$ cups sifted flour, first with a spoon, then with your hand.
5. When dough begins to leave the sides of the bowl, turn it out onto a lightly floured board.
6. Knead dough.
7. Let rise in a bowl covered with a damp cloth for 1 $\frac{1}{2}$ - 2 hours. (The recipe also mentions “Turn over in bowl,” which implies greasing the bowl or the dough lightly).
8. Punch down and let rise again until double in volume (about 30-45 minutes).
9. Punch down again.

Assembly

1. The recipe states “Sweet dough (make $\frac{1}{2}$)“. So, use half of the prepared sweet dough for this coffee cake.
2. Cut the (half portion of) dough into pieces and form into balls.
3. Roll each ball in $\frac{1}{2}$ cup melted butter.
4. Then, roll each buttered ball in a mixture of $\frac{3}{4}$ cup sugar, 1 teaspoon cinnamon, and $\frac{1}{2}$ cup finely chopped nuts.
5. Place the coated dough balls in a well-greased tube pan.
6. Let rise for 45 minutes before baking.
7. Bake at 375°F (190°C) for 35-40 minutes.

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