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Small Coffee Cake
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 036 10
SMALL COFFEE CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
423 cal
81 g
6g
9g
36 mg
270 mg
57 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
6-3/4 oz
1 cup
WATER,WARM
1 lbs
2 cup
WATER
1-5/8 lbs
3 cup
1-1/4 lbs
2-1/4 cup
EGGS,WHOLE,FROZEN
SUGAR,GRANULATED
1-1/8 lbs
2-5/8 cup
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
SALT
1-7/8 oz
3 tbsp
FLOUR,WHEAT,BREAD
7-7/8 lbs
1 gal 2-1/2 qts
SHORTENING,SOFTENED
14-1/2 oz
2 cup
BUTTER
12 oz
1-1/2 cup
CINNAMON SUGAR FILLING
1 qts 1/2 cup
RAISINS
2 lbs
1 qts 2-1/4 cup
EGG WASH
3/4 cup
VANILLA GLAZE
2-3/4 cup
Method
1 Sprinkle yeast over water. DO NOT USE IN TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside
for use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 6-2 lb 2 oz pieces; (if using D 036 01, Sweet Dough Mix, divide into 2 lb 1 oz pieces). Shape into a
rectangular piece. Let rest 10 to 20 minutes.
7 Roll each piece of dough into a rectangular sheet about 9 inches wide, 36 inches long, and 1/4 inch thick.
8 Melt butter or margarine; brush 1/4 cup on each sheet of dough. Prepare Cinnamon Sugar Filling, Recipe No. D 042 02; use 2
pounds or 6-1/4 cups of raisins; sprinkle 3/4 cup filling and 1 cup raisins over each sheet of dough.
9 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 36 inches by rolling back and
forth on work table.
10 Cut rolls into 12-inch pieces weighting about 10 ounces each.
11 Place 4 coffee cakes on each lightly greased sheet pan.
12 Make a deep 9-inch slit down the center of each piece, about 1/2 through folds of dough. Do not cut completely through all layers.
13 Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions. Brush about 2 teaspoons on each cake.
14 Proof at 90 F. to 100 F. until double in bulk.
15 Bake at 375 F. for 25 to 30 minutes or until golden brown or in 325 F. convection oven for 15 minutes on high fan, open vent.
16 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00. Drizzle about 2 tablespoons on cakes in each pan.
17 Cut each cake into 6, 2-inch pieces.



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Small Coffee Cake

Yield: 100 Portion: 1 Piece
Calories: 423 cal
Carbohydrates: 81 g
Protein: 6g
Fat: 9g
Cholesterol: 36 mg
Sodium: 270 mg
Calcium: 57 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 6-3/4 oz 1 cup
WATER,WARM 1 lbs 2 cup
WATER 1-5/8 lbs 3 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
SUGAR,GRANULATED 1-1/8 lbs 2-5/8 cup
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
SALT 1-7/8 oz 3 tbsp
FLOUR,WHEAT,BREAD 7-7/8 lbs 1 gal 2-1/2 qts
SHORTENING,SOFTENED 14-1/2 oz 2 cup
BUTTER 12 oz 1-1/2 cup
CINNAMON SUGAR FILLING 1 qts 1/2 cup
RAISINS 2 lbs 1 qts 2-1/4 cup
EGG WASH 3/4 cup
VANILLA GLAZE 2-3/4 cup

Method:
1 Sprinkle yeast over water. DO NOT USE IN TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside
for use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 6-2 lb 2 oz pieces; (if using D 036 01, Sweet Dough Mix, divide into 2 lb 1 oz pieces). Shape into a
rectangular piece. Let rest 10 to 20 minutes.
7 Roll each piece of dough into a rectangular sheet about 9 inches wide, 36 inches long, and 1/4 inch thick.
8 Melt butter or margarine; brush 1/4 cup on each sheet of dough. Prepare Cinnamon Sugar Filling, Recipe No. D 042 02; use 2
pounds or 6-1/4 cups of raisins; sprinkle 3/4 cup filling and 1 cup raisins over each sheet of dough.
9 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 36 inches by rolling back and
forth on work table.
10 Cut rolls into 12-inch pieces weighting about 10 ounces each.
11 Place 4 coffee cakes on each lightly greased sheet pan.
12 Make a deep 9-inch slit down the center of each piece, about 1/2 through folds of dough. Do not cut completely through all layers.
13 Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions. Brush about 2 teaspoons on each cake.
14 Proof at 90 F. to 100 F. until double in bulk.
15 Bake at 375 F. for 25 to 30 minutes or until golden brown or in 325 F. convection oven for 15 minutes on high fan, open vent.
16 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00. Drizzle about 2 tablespoons on cakes in each pan.
17 Cut each cake into 6, 2-inch pieces.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/small_coffee_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence