Orange Butter Coffee Cake

ORANGE BUTTER COFFEE CAKE

24 servings

Ingredients

For the Dough:

1 Tablespoon sugar

1  package yeast

¼   cup warm water (90°-100°)

¼  cup sugar

1  teaspoon salt

2/3  cup sour cream

6  Tablespoons butter, melted

2  eggs

2 3/4 - 3  cups flour

For the Filling:

2  Tablespoons butter, melted

½  cup sugar

2  Tablespoons grated orange peel

¾   cup coconut, toasted  

                             

For the Glaze:

1  cup sugar

2/3  cup sour cream

1/2   cup butter

6  Tablespoons orange juice

1/2   cup coconut, toasted

Instructions

1.  Toast the coconut by placing the coconut (including the amount needed for the glaze (1 1/4 cup total) in a small, dry, skillet and brown over low heat on the stovetop.  This will only take a few minutes.  Watch carefully, it’s easy to burn.  Stir constantly while browning. Remove coconut from hot skillet immediately or it will continue to cook.)

2.  Generously grease two 13x9 glass baking dishes.

3.  In a large bowl, proof the yeast by combining the 1 Tablespoon of sugar, the yeast and warm water. Let the mixture bubble and proof for about 10 minutes.

4.  After the yeast has proofed, add in the sugar, salt, sour cream, melted butter and eggs, with a wooden spoon.

5.  Using a wooden spoon, stir in the flour 1 cup at a time.  You will have a soft dough.

6.  Cover the bowl with plastic wrap and let rise until doubled, around 1- 1.5 hours.

7.  While the dough is rising, prepare the filling and glaze.

8.  Combine all the filling ingredients, in a bowl, except for the butter.  Set aside.

9.  In a small saucepan, combine the glaze ingredients, except for the coconut.  Set aside.

10.  Turn dough out onto a lightly-floured surface and knead dough about 30 times.

11.  Divide dough in half.

12.  Roll each half out to a 12 inch circle, on a lightly floured surface.

13.  Brush each circle with 1 Tablespoon of the melted butter.

14.  Cut each circle into 12 wedges.

15.  Sprinkle each round with the coconut filling mixture, dividing the filling equally better two circles

16.  Roll each of the wedges up, starting at wide end.

17.  Place the crescent rolls, point side down into the prepared pan. Sprinkle excess filling, that most certainly fell out as you were rolling the crescent rolls up, over the rolls.

18.  Cover with plastic wrap and let rise until doubled, about an hour.  Preheat the oven to 350° while the rolls are rising.

19.  Bake at 350° for 25-30 minutes or until golden brown.

20.  5 minutes before the rolls are done, make the glaze.

21.  Set the small saucepan of glaze ingredients over a medium/high heat..

22.  Boil glaze for 3 minutes, stirring occasionally with a whisk, over a medium/high heat.

23.  When you take the crescent rolls from the oven, leave the rolls in the pan. 

24.  Pour the hot glaze over the hot coffee cake rolls that are still in the pan.  It will bubble and boil.

25.  Sprinkle the tops of the rolls with toasted coconut.