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Recipe Summary

prep:
20 mins
chill:
4 hrs up to 2 days
Servings:
24
Yield:
2 coffee cakes (12 servings each)
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Ingredients

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Directions

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  • Stir yeast into warm water in small bowl with 1 tablespoon sugar until dissolved. Let stand 10 minutes or until foamy.

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  • Combine melted butter, sour cream, egg, vanilla, salt and remaining sugar in large bowl. Beat until well blended. Add 1 cup flour; on low speed, beat until well mixed. Add yeast mixture and 1 more cup flour; beat 2 minutes at medium speed, scraping down side of bowl occasionally. Gradually stir in remaining 1 cup flour to make medium-soft dough (dough should be softer than bread dough).

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  • Turn dough out onto lightly floured surface. Knead 5 minutes until smooth, adding more flour if needed. Shape dough into ball. Place in lightly oiled bowl; turn to grease.* Cover loosely with plastic wrap. Refrigerate 4 hours or up to 2 days.

*To Freeze:
  • Dough can be wrapped tightly in a plastic bag at this point and frozen for up to 3 months. Thaw overnight in refrigerator. Punch dough down; proceed with recipe.

Nutrition Facts

97 calories; total fat 3g; saturated fat 2g; cholesterol 16mg; sodium 73mg; carbohydrates 14g; protein 2g.
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Reviews

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