1 cup milk

4 tablespoons water

4 tablespoons butter

1 egg (room temperature), beaten

1 tablespoon sugar

4 cups bread flour

1 (3.5 ounce) box instant vanilla or white chocolate pudding

½ teaspoon salt

¼ teaspoon nutmeg

2½ teaspoons bread machine yeast

4 tablespoons (½ stick) butter, softened

1 cup brown sugar

2 teaspoons cinnamon

1/2 cup chopped walnuts, plus walnut halves for decorating cake (optional)

1 cup sifted confectioners’ sugar

2 to 3 tablespoons water

Place milk, water and butter in a microwave-safe 4-cup glass measuring cup. Microwave on HIGH for 2 to 3 minutes, or until butter is melted (do not allow milk to boil). Remove from microwave and allow to cool to 120 degrees (use a thermometer). Place the milk mixture, egg, sugar, flour, pudding, salt and nutmeg into the canister of the bread machine in the order given. Make an indentation with your finger into the dry ingredients and pour in the yeast. (Do not allow yeast to come into contact with the liquid.) Select the dough cycle, and start the machine. Towards the end of the dough cycle, prepare the filling by mixing the ingredients in medium-size microwave-safe bowl. Microwave on HIGH for 30 seconds, or until mixture becomes soft enough to spread; set aside. When the dough cycle is finished, remove the dough and roll it out on a lightly floured surface into 24 x 8-inch rectangle.

(The dough will be easy to work with and very elastic.) With buttered clean hands, spread the filling in an even layer over the dough, stopping short about 1/2-inch from the sides of the dough, then wash and dry hands. Starting with the long end, roll the dough, jellyroll style into a tight log. Place the log, into a lightly greased 12-cup ring pan, following the circular contour of the pan. Moisten the ends of the dough and pinch to seal. (Do not worry if it does not look perfect. The seam will be covered with icing later.) Cover the pan with a tea towel and allow it to rise in a warm place, free of drafts, until it becomes doubles in size, about 30 minutes. Once the dough has risen, place the pan in a preheated 350-degree oven and bake for 25 to 30 minutes, or until lightly browned, turning pan after 15 minutes to ensure even browning. Once cake is finished baking, allow cake to rest on pan for 10 minutes before removing to wire rack to cool completely. Once the cake is cool, pour the glaze over all, allowing glaze to drip down the sides, topping cake with additional nuts, as desired. Kitchen Ade Note: Break leftover coffeecake into cubes for making French toast casserole and bread pudding. If cubes are frozen, for future use, they will keep, tightly wrapped, for up to three months.


Pioneer Potluck: About getting ready for visitors

Our summer visitors from the “Lower 48” get a peek at our home-style Alaskan living. We are always glad to see and greet them as... Read more