Danish Quick Coffee Cake With Fresh Fruit Galop Kaffekage Recipes

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Steps:

• 1. Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size, about 1 hour.
• 2. Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.
• 3. On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.
• 4. Use a pastry wheel to cut dough on both sides of filling, started on outside edge, into 1 inch strips, just touching the jam. Fold dough down, alternating sides, to make a braided design. Place on baking sheet, cover, and let rest 1 hour.
• 5. Preheat oven to 350. Bake until golden for about 20 minutes. Let cool for 15 minutes, then serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
• In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
• In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
• Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
• Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
• Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
• Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
• Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
• Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Steps:

• Scald milk; cool to lukewarm.
• Pour 1/4 cup of the cooled milk over the yeast and let stand.
• Beat remaining milk into 2-1/4 cups flour.
• Stir in the yeast mixture; let rise until dough springs back to touch,
• then mix in melted butter, sugar, lemon rind, and beaten eggs.
• Stir in the remaining flour.
• Spread dough about 1 inch thick on two greased baking sheets and let rise again.
• When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
• Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
• Place a large saucepan on the stove half filled with water and bring to a boil.
• Place a large bowl on top of (inside) the saucepan, be careful not to burn yourself on the steam from the boiling water. Add eggs and sugar and whisk till it is thick.
• Remove bowl from saucepan. Turn of burner.
• Sift Flour and baking powder together, and carefully fold into the egg and sugar mixture.
• Melt butter and add milk either in a sauce pan on the stove or in a glass dish in the microwave (1 minute on high for the butter, then add the milk)
• Carefully add the milk and butter mixture to the dough.
• Grease or line with parchment paper a 9x13 inch baking dish and pour the dough into it.
• Place in preheated oven on the middle rack ca. 20 minutes or till a toothpick comes out clean.
• Prepare filling while cake is baking
• Mix filling Ingredients in a saucepan or in a glass dish and heat through, set aside till cake is baked.
• Turn oven op till 225 C or 450 F.
• Pour filling on top of the baked cake, and place back in the oven and bake ca. 5 minutes.
• Cool and serve.

Steps:

• Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
• Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
• Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
• Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Steps:

• Preheat oven to 350F.
• Butter and Flour a 9x13 baking pan.
• In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
• Stir in the milk, eggs, and vanilla.
• In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
• Add to the cheese mixture and beat until smooth.
• Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
• Mix brown sugar and nuts together, sprinkle evenly over batter.
• Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
• Let cool or serve warm. Yummy either way.