Cut together butter, flour and salt with a pastry blender. Dissolve yeast in the warm water. Mix the sugar, eggs and warm milk with the yeast, then mix together with the flour. Grease the top of the dough, cover and refrigerate overnight (at least 6 hours).
Divide into 4 sections. Roll each section into a rectangle. Mix the brown sugar and the butter together and spread on the rectangle, then sprinkle with cinnamon, fruit and/or nuts. Roll jelly roll fashion sealing edges and ends. Beginning 1" from the top, cut down the center. Braid and then flatten slightly with your hand. Place 2 on a cookie sheet. Let rise for 3 hours.
Bake at 350 for 20-25 minutes.
Meanwhile, mix the Frosting ingredients together, adding enough milk to make thin. Spread on warm coffee cake.
FREEZES WELL! TO REHEAT: Thaw slightly. Open foil a bit and place on cookie sheet in preheated 350? oven for 7-10 minutes.
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 6|
|Calories from Fat: 656 (38%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1181.3mg||363 %|
|Sodium 706.6mg||24 %|
|Potassium 623.9mg||16 %|
|Total Carbohydrate 221g||65 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 215.9g|
|Protein 45.6g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1707
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