Recipe - Orange Bowl Yeast Coffeecake

2 pack Yeast
One fourth cup Warm water
One fourth cup Sugar
Three fourths cup Margarine
1 One half teaspoon Salt
One half cup Milk scalded
2 lg Eggs
One fourth cup Orange juice
4 cup Allpurpose flour
1 cup Packed brown sugar
2 tablespoon Orange peel grated
1 cup Nuts walnuts or pecans

1. Sprinkle yeast in One fourth cup warm (not hot) water. Let stand 510 minutes
to soften. 2. In mixing bowl, combine One fourth cup sugar, One fourth cup softened
margarine, salt and scalded milk. Cool to lukewarm. 3. Whisk in eggs,
orange juice and yeast. Gradually add flour to form a stiff dough. You may
not need all the flour. 4. Knead on floured surface until smooth and
satiny. This should take 35 minutes. Place in greased bowl, turning to
grease all sides. Cover and let rise in warm place until light and doubled
in size, about 1 hour. 5. Cream One half cup margarine; add 1 cup brown (or
white) sugar and orange peel. Set aside. 6. Roll out half of dough on
floured surface to a 12 x 8inch rectangle. Spread with half of orange
filling; sprinkle with One half of chopped nuts. Start with 12inch side and
roll in a jellyroll fashion. Cut into twelve 1inch slices. 7. Arrange
slices 1 inch apart on bottom and sides of wellgreased 2quart casserole
or ovenproof mixing bowl. Place remaining slices in center of dough.
Repeat with remaining dough to make second cake. 8. Cover and let rise in
warm place until light and doubled in size, about 45 minutes. 9. Bake in
preheated 350degree oven for 35 minutes or until golden brown. Invert
immediately onto wire rack; let cool.

Yield: 2 cakes.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip