The cinnamon-sugar topped Sunburst Coffeecake uses a dough-twisting technique to create a beautiful baked gift – or a pretty breakfast treat.
- ⅔ cup shortening
- 1 cup sugar
- 1 teaspoons salt
- 1 cup mashed potatoes or instant potatoes
- 1 cup milk, scalded
- 1 package active dry yeast or rapid rise yeast
- 1 cup lukewarm water (110 degrees)
- 2 eggs
- 2 cups whole-wheat or stone-ground flour
- 4-5 cups bread flour
- 1 stick butter
- 1 cup cinnamon and sugar mixture (3 tablespoons cinnamon and 1 cup sugar)
- Mix shortening, sugar and salt. Add potatoes and milk. Let stand until lukewarm.
- Meanwhile, dissolve yeast in lukewarm water. Add yeast mixture and eggs to milk mixture. Add the whole-wheat flour and 1 cup of bread flour and beat until smooth.
- Stir in remaining bread flour to make a thick, slightly sticky dough. Place in large bowl, cover tightly and place in refrigerator for 6 hours or overnight.
- In the morning, dough will have risen and be ready for shaping. For Sunburst Coffeecake, divide dough into thirds.
- Melt butter. Roll one-third of dough in circle to fit a pizza pan (14 inch). Put first layer of dough in pan. Spoon melted butter to cover; sprinkle with cinnamon/sugar mixture. Roll next third into same size circle. Place over first layer and repeat layers with butter and cinnamon/sugar. Repeat third time.
- Invert glass in center. Cut dough into 16 wedges. Twist each wedge four times. Remove glass, leaving dough.
- Cover with plastic wrap and let rise for 20 minutes or so.
- Bake in a 350-degree oven for 30 minutes or until lightly browned.
Tips & Notes
To package for a gift, place on purchased cardboard pizza round. Surround with heavy plastic wrap. Tie top with ribbons.