Shaping Coffeecakes

Appears in

Published 1989

The spiral design of rolled coffeecake dough shows clearly in the techniques for shaping an Easter crown and for sticky buns.

To shape Easter crown: on a floured board, roll out the dough to a 9 x 16 in/23 x 40 cm rectangle. Mix together ingredients for coffeecake filling and sprinkle over dough, leaving a ¾ in/2 cm border. With a rolling pin, press the filling lightly into the dough. Roll the rectangle into a cylinder, pressing the seam to seal it.
Curve the roll into a circle, overlapping and sealing the ends. Transfer the circle to a greased baking sheet.
Make a series of deep cuts around the circle with a sharp knife, without cutting right through the circle. Pull the slices apart slightly and twist them over so they lie flat, revealing the spiral design.
Let the dough rise and bake it (see recipe). While still hot, brush with soft icing made with ½ cup/ 65 g confectioners' sugar mixed with 2-3 tbsp water.