Ingredients
Coffee Cake
- Whole wheat flour - 2cups
- All-purpose flour -1 to 1 1/2cups
- Granulated Sugar - 1/4cup
- Butter - 1/4cup
- Yeast - 1 envelope
- Water - 1/4cup
- Milk - 1cup
- Salt - 1/2tsp
Sugar Blend
- Granulated Sugar - 1cup
- Cinnamon - 1 1/2tsp
- Walnut - 1/2cup(finely chopped)
- Butter - 1/2cup(melted)
Instructions
Coffee Cake
- In a pan melt butter, and then add water and milk. Turn off the stove when the milk and water at a warm temperature.
- Add the envelope of yeast into the milk keep it aside for 5 to 10minutes till fermented.
- Then, combine yeast mixture, whole wheat flour, sugar, and salt and blend in a standing mixer with the paddle attachment on medium-low speed or by hand, until combined, about 2 minutes or until combined.
- Gradually add enough 1ll-purpose flour until soft dough forms for 2 to 3 minutes. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes if you are mixing with hand. Place in a greased bowl, turning once to coat. Cover with a towel or plastic wrap and let rise in a warm for about 1 1/2hrs, until double in size.
Sugar Blend
- Preheat the oven to 375 degrees.
- Generously grease a 9in by 9in pan. Punch dough down and divide in half. Form 12 to 15small balls or to the desired size.
- Mix together sugar, cinnamon, and walnut in a bowl and melt the butter in a separate bowl.
- Dip balls in melted butter and roll in the sugar and nut mixture and randomly place in the baking pan.
- Combine leftover butter and sugar mixture and spoon over the balls in the baking pan.
- Cover with the towel and let rise for another 45minutes or until the balls are doubled.
- Bake the rolls to 35 to 40 minutes or until a rich golden brown. Invert pan onto a plate and allow to rest 1minute before removing the pan. Let cool 10 minutes before serving.
For the Sugar Glaze
- Combine 1/2 cup powdered sugar and 2tbsp of milk and drizzle over the baked rolls.
- To save time the day you wish to serve the cake, try this alternative by preparing the dough the day before. After the second rise, cover the assembled coffee cake with plastic wrap and refrigerate overnight. Remove plastic wrap and place cake in the cold oven. Turn the oven to 375°F (190°C) and bake for 45 to 50 minutes or until a rich golden brown.
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