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Filled Coffee Cake

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Scale sweet dough or Danish dough into 12-ounce (340 g) units.
  2. Roll each unit into a rectangle 9 × 18 inches (23 × 46 cm).
  3. Spread half of each rectangle with about 6 ounces (170 g) desired filling.
  4. Fold the unspread half over the spread half to make a 9-inch (23 cm) square.
  5. Place in a greased 9-inch (23 cm) square pan.
  6. Sprinkle with streusel topping, about 4 ounces (110 g) per pan.
  7. Proof. Bake at 375°F(190°C).

© 2008 All rights reserved. Published by Wiley.

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