Traditional Coffee Cake recipe

1 servings

1 (.25 ounce) package active dry yeast

1/2 cup warm water

1 cup scalded milk

3 eggs

1/2 cup white sugar

1/2 teaspoon salt

4 cups all-purpose flour

1/2 cup butter, melted

1 cup white sugar

3 tablespoons ground cinnamon

1/2 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Dissolve yeast in 1/2 cup lukewarm water.

In a large bowl, mix milk, eggs, 1/2 cup sugar and salt.

Mix in 1/2 cup melted butter.

Add dissolved yeast mixture.

Add the flour and mix well.

Turn dough out on floured board.

Knead until smooth, about 10 to 15 minutes.

Place in greased bowl, and cover.

Let rise in warm place until double in volume, about 1 1/2 to 2 hours.

Punch dough down.

Turn over, and let rise again for 45 minutes.

In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon.

Form dough into walnut-sized balls.

Dip each ball in melted butter, and roll in cinnamon sugar.

Pile loosely into a 10 inch Bundt pan.

Cover and let rise again until about double in volume.

Bake for 10 minutes at 400 degrees F (200 degrees C).

Reduce temperature to 350 degrees F (175 degrees C), and continue baking an additional 30 minutes, or until golden brown.