Recipe: Colorado State Fair Fleischmann’s Yeast Baking Contest

Leslie Martinez of Pueblo won the Fleischmann’s Yeast – Best Baking Contest at the Colorado State Fair for her Potica Coffee Ring recipe.

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Dough

2 cups whole milk
1/2 cup vegetable oil
1/2 cup white granulated sugar
1 package Fleischmann’s Active Dry Yeast
4 1/2 cups all-purpose white flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt

Filling
1/2 cup chopped dates
1 cup finely chopped walnuts (reserve 1 tablespoon for topping)
1 teaspoon vanilla
1/4 cup milk
1/3 cup honey
1/4 cup butter
1 teaspoon cinnamon
3 egg whites
1/2 cup white granulated sugar

Glaze
1 cup powdered sugar
1/4 teaspoon almond flavoring
3 tablespoons milk

For Dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the Fleischmann’s yeast on top and let it sit on the milk for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm place for 1 hour. After one hour, remove the towel and add the baking powder, baking soda, salt and remaining 1/2 cup flour. Stir thoroughly to combine. Place in a mixing bowl and refrigerate for up to 3 days.

For Filling: In small saucepan, mix dates, nuts, vanilla, milk, honey, butter and cinnamon to a paste over low heat. Set aside to cool for about 30 minutes. Beat egg whites until stiff; gradually add the sugar. Fold into the cooled paste mixture.

To Assemble: Using half of the dough, roll into a 20-inch square on a well-floured cloth. Evenly spread half of the filling over the dough and roll as for a jelly roll. Form a ring by bringing the two ends together. Repeat with the other half of dough and filling. Place each roll into a well-greased springform pan. Allow to rise in a warm spot in your kitchen for about 30 minutes. Preheat oven to 350 degrees F. Bake for 40 to 45 minutes, till lightly browned.

For Glaze: Whisk ingredients together and drizzle over the top of the coffee cake. Garnish with reserved chopped walnuts.

Yields: 2 coffee cakes

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