Why can’t coffee be a picnic? After all it is the best meal of the day. Pack a basket, and hit the hills with a yeasted coffee cake.
I just heard about yeasted cakes from SK, this is my first ever attempt with the concept. So far so good. I love the shape the bunt pan makes with this cake, it’s sturdy and would travel well.
Some yummy links for you:
NY Times Spring cooking Pinterest board
Feel free to buy me this flatware set in black
I have always loved Not Without Salt, follow her!
Jello recipe! (Lemon & basil, YUM!)
Portland: Macaron class on May 11th!
From Mark Bittman How to Cook Everything
4 cups flour
3 teaspoons yeast
2 teaspoons salt
1/2 cup sugar
6 tablespoons butter
1 cup whole milk
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts
Dissolve the yeast in 3 tablespoons warm water, set aside. In a food processor place the flour, salt, 2 tablespoons sugar, and dissolved yeast. Pulse to combine. Add 2 tablespoons cold butter, and eggs, Mix to combine. Turn on the machine and drizzle 1/2 cup milk though the feed tube, until the mixture forms into a ball. Add more milk or flour as needed. Turn the dough into a floured surface, kneed for a couple of minutes. Turn the kneaded dough into a greased bowl. Cover with a damp towel, and let rise for 2 hours.
Grease a bunt pan. Use a spoon and mixing bowl to combine the rest of the butter, flour, and cinnamon, put into the prepared bunt pan.
Heat the oven to 350.
Punch the risen dough down, kneed a couple of times. Divide the dough into 6 balls. Put them on top of the cinnamon mixture in the bunt pan. Cover and let rise for 45 minutes.
Uncover and bake for about 45 minutes. Remove from the pan, and serve warm.