Get your family baking this weekend with unbelievable Swedish Coffee Cake Ring! Hilary likes to make the dough on Saturday and bake on Sunday morning.


Sunday Morning Coffee Cake
Active Time – 1 hr
Total Time  - 24 hrs

Ingredients
For the Dough
1 package of dry active yeast
3 tbs warm water
1 tbs sugar

3 ½ all purpose flour
1 ½ tsp salt
2 tbls cinnamon
1/3 cup sugar
1 ½ sticks unsalted butter, chilled, cut into small pieces

4 large eggs
1/3 cup whole milk

For the Fillings
2 cups chopped walnuts
1 ½ cups brown sugar
½ cup granulated sugar
¼ all purpose flour
2 tsp ground cinnamon
¼ tsp salt
½ cup melted unsalted butter


Directions
For the Yeast
In a small bowl, mix the yeast, water and sugar.
Allow it to sit for 10 minutes until the mixture has foamed up.
If it doesn’t foam then the yeast is not active, discard and start over with a new package of yeast.

For the dough
In a large bowl of an electric mixer that can be fitted with a dough hook, combine the flour salt, sugar, and cinnamon.
Add the chilled butter into the bowl and crumble with your hands until the butter resembles small peas coated in butter.
Whisk the eggs and 1/3 cup milk into the yeast mixture
With the dough hook attached, turn the mixer on to slow.
Gradually add the yeast mixture, and allow to mix until  the dough forms a soft rotating ball in the bowl. ( You might have to add a few more droplets of milk to achieve the correct consistency)
Allow the dough to rest for 10 minutes
After the rest , continue to knead the dough in the mixture at a very slow speed. ( about 2 minutes)
Turn the dough out onto a work surface and continue to knead by had for about 30 strokes
Place the dough back into the bowl and aloow to rise to 1 ½ times it size. (1 hr)
Place the dough back on the work surface and deflate it by gently patting it into a 12-inch rectangle
Fold the dough into 3 layers, from one end into the middle and the other end over.
Turn the dough ¼ turn and pat it out again and repeat the folding process.
Return the dough the bowl, cover with plastic wrap and allow to rise untill double in bulk.

At this point the dough may be pushed down, covered in plastic wrap and refrigerated up to 3 days. Allow the dough to come almost to room temperature before using.

Making the Filling
In a small bowl combine all the ingredients and mix until they are all moist.
Allow to chill in the refrigerator for at least 10 minutes

Forming the Ring
On a lightly floured surface, roll the dough out into an even rectangle, 20 inches long and 10 inches wide.
Spread the filling out over the dough gently pressing it in.
Roll the dough up lengthwise, making a long log shape.
Transfer the log, seam side down to buttered baking pan and form into a ring
With kitchen scissors, slash the outside of the ring all around 2 inch intervals to open it.
Turn each slash outward to expose the filling
Cover loosely and allow to rise 1 hour until, until well puffed
Brush the top with egg wash ( 1 egg mixed with 1/8 cup milk)
Bake in the middle of a 350 degree oven until well browned, about 45 minutes