Lemon Curd Coffee Cake Recipe
Servings: 1
Ingredients
- 1 Tbsp. Active Dry Yeast
- 1/4 c. Hot Water
- 1/3 c. Sugar
- 1/2 c. Lowfat sour cream
- 1/2 tsp Lemon Rind, Grated
- 1/4 tsp Salt
- 2 x Large eggs
- 2 3/4 c. White Flour
- 1/3 c. Butter, Softened
- 1 x Egg
- 3/4 c. Ready Made Lemon Curd Walnuts, Minced
Directions
- Preheat the oven to 360 degrees. Soak the yeast in the hot (105 degrees-115 degrees) water till dissolved. Add in the sugar. Mix well. Heat the lowfat sour cream till hot. Add in to the yeast mix along with the lemon rind and salt. Beat in the first measure of Large eggs. Add in sufficient of the flour to make a soft dough. Beat the butter into the dough. Turn the dough onto a floured board and knead till smooth (6-7 min). Place the dough in a lightly buttered bowl. Cover tightly with plastic wrap. Let rise till doubled in bulk (45-60 min). Punch down. Roll out on a floured board to create an 18" x 12" rectangle. Spread the lemon curd on the dough, leaving a 3/4" border on all sides. Carefully roll up the dough. Slice into 3 1/2" thick slices. Place the rolls in a well greased (8") pie pan in a circle.
- Let rise for about 30 min. Lightly beat the second measure of egg.
- Brush the cake with the beaten egg. Sprinkle with nuts. Bake for about 30 min.
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