polish coffee cake

Ingredients

• Servings: 3
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 3 cups milk
• 1 cup butter
• 10 eggs, beaten
• 1 1/2 cups white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon orange extract
• 1 1/2 teaspoons vanilla extract
• 10 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup butter, cubed
• 2/3 cup white sugar

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. warm the milk in a small saucepan until it , then remove from heat. mix in 1 cup butter until melted. let cool until lukewarm.
• in a large bowl, beat together the eggs and 1 1/2 cups sugar. mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. stir in 3 cups flour and the salt. stir in 1/3 of the milk mixture. mix in the remaining flour and milk mixture in two alternating additions. cover bowl, and let rise until doubled, about 45 minutes.
• in a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
• preheat oven to 350 degrees f (175 degrees c). lightly grease 3 10-inch bundt pans.
• divide dough into the prepared pans, and sprinkle with the topping mixture.
• bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.