2 packages of active dry yeast 1/2 cup of warm water 1 cup of unsifted all purpose flour 1/3 cup of water 3/4 cup of butter or margarine 1 tablespoon of grated lemon peel 1 1/2 tablespoons of grated lemon peel 1 1/2 tablespoons of lemon juice 3/4 cup of sugar 1 teaspoon of salt 2 eggs (1/2 cup) well beaten 3 3/4 to 4 1/4 cups of unsifted all purpose flour 6 colored eggs, uncolored
Soften yeast in the 1/2 cup of warm water in a bowl. Stir the yeast and mix in the 1 cup of flour, then the 1/3 cup water. Beat until smooth. Cover bowl with waxed paper and a towel, let stand in a warm place ( about 80ºF.) until doubled about 1 hour. Cream the butter or margarine with lemon peel and juice. Mix sugar and salt, add gradually, creaming well. Add beaten eggs in halves beating thoroughly after each addition. Add yeast mixture and beat until blended. Add about half of the remaining flour and beat thoroughly. Beat in enough flour to make a soft dough. Knead on floured surface until smooth. Put dough into a greased bow, turn dough to bring greased surface to top. Cover bowl, with waxed paper and a towel, let rise in a warm place until doubled. Punch down dough, divide into thirds. Let rise about 10 minutes. with hands, roll and stretch each piece into a roll about 26 inches long and 3/4 inch thick. Loosely braid rolls together and on a lightly greased baking sheet or jelly roll pan shape into a ring, pressing ends together. At even intervals, gently spread dough apart and tuck in a colored egg. Cover and let rise in a warm place until doubled. Bake at 375ºF. about 30 minutes. During baking check bread for browning, and when sufficiently, cover loosely with aluminum foil. Transfer coffee cake to a wire rack. If desired, spread a confectioners' sugar frosting over top of warm coffee cake.
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