I love cluster bread! Little bits of goodness you can just pull off and enjoy.
The dough for this coffee cake is easy and simple. The rise gives the dough a very light and fluffy feel.
I wish I had rolled the balls a little smaller. They were larger than a single bite after the final rise.
The dough does absorb the butter, which gives each bite a nice buttery taste.
Dipping the buttery balls in cinnamon sugar ensures that each bite has the sweetness of the sugar and the spiciness of the cinnamon.
For the nuts I used pecans. I enjoy pecans more than walnuts. I also think they go better with the cinnamon.
I do think there was just a touch too much nuttiness. I think I would Rolle very other ball in the nuts. I think this would even the texture out a little.
The coffee cake was lovely. The cluster effect was great.
The cluster was delicious when warm, and equally delicious when cold.
CLUSTER COFFEE CAKE
1 Package Active Dry Yeast
1/4 Cup Warm Water
1 1/4 Cup Scalded Milk, Cooled
4 Egg Yolks, Beaten
1/2 Cup Sugar
1/2 Cup Butter, Melted
1 Teaspoon Salt
4 1/2 to 5 Cups Flour
1/2 Cup Melted Butter
3/4 Cup Sugar
2 Teaspoons Cinnamon
3/4 Cup Finely Chopped Pecans or Almonds
Soften yeast in water for 5 minutes. Add milk and 1 cup flour, beating thoroughly. Let mixture stand for 20 minutes, or until bubbly and light. Blend egg yolks, 1/2 cup sugar, 1/2 cup melted butter, and salt. Add to yeast mixture; mixing well. The work in remaining flour and knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled in bulk. Turn out onto a well floured board and divide in half. Form each half into a long roll and cut each roll into 24 pieces Roll each piece into a ball. Dip in melted butter, then in cinnamon-sugar mixture. Finally dip in nuts. Place in a greased large tube pan, placing close together. Let stand in a warm place for 45 minutes. Bake at 350 degrees for 45 minutes. Turn out onto a cake rack until cool.
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