Happy Thanksgiving to all!! I hope everyone has a great day filled with lots of love, family and good food. Please take time to remember that there is ALWAYS something and/or someone to be thankful for.
In the spirit of Thanksgiving, I tried out a new recipe last night. As I said in an earlier post, I'm not huge on sweet potato but everyone else I know is. I got the new Southern Living book in the mail a few days and just happened to look in it last night and found a Sweet Potato Coffee Cake with Caramel Glaze. I wish I were the one who actually came up with this AWESOME recipe. It's amazing so here it goes! I apologize for the lack of pictures during the process. I'll make sure I take them next time. This is definitely a recipe that I'll be using again!
Sweet Potato Coffee Cake with Caramel Glaze:
Makes 10-12 Servings
Hands-on Time: 30 minutes
Total Time: 3 hours including glaze
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water (105-115 degrees)
1 teaspoon granulated sugar
5 1/2 cups bread flour, divided
1 1/2 teaspoon salt
1 teaspoon baking soda
1 cup cooked mashed sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup butter, melted
1 tablespoon orange zest
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
Caramel Glaze (recipe posted at the end)
- Stir together first three ingredients in a 1 cup glass measuring cup; let stand 5 minutes.
- Stir together 4 1/2 cups bread flour, salt, and baking soda.
- Beat yeast mixture and 1/2 cup bread flour at medium speed with a heavy duty electric stand mixer until well blended. (I used a hand mixer to begin with since I don't have a stand mixer. Once it became too thick to use the mixer, I removed my rings and mixed with my hands. Still came out great!) Gradually add sweet potato, next 5 ingredients, and flour mixture, beating until well blended.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll one portion into a 16 x 12 inch rectangle. Brush with half of a 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2 inch wide) strips using a pizza cutter or knife.
- Loosely coil 1 strip, and place in center of a lightly greased 10 inch round pan (I used a 9 inch). Loosely coil remaining dough strips, 1 at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. (Sugared sides of dough should face center of spiral.) In a second lightly greased pan, repeat with remaining dough half, butter, and sugar mixture.
- Cover and let rise in a warm place (85 degrees, free from drafts, 30 minutes or until doubled in bulk.
- Preheat over to 350 degrees. Bake 30 minutes or until lightly browned and done. Cool in pans on a wire rack 10 minutes. Remove from pans to serving plates. Prepare Caramel Glaze and brush over swirls.
Makes about 1 1/2 cups
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Bring first three ingredients to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; which in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Use immediately.
|Please note that this picture was taken this morning after it's been cooled. And that the picture just doesn't do it any justice.|