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| Mini Yeasted Coffee Cakes |
This coffee cake is a family favorite. My grandma would always have at least one in the freezer to feed us when we went to visit her. Today I decided to make a small, muffin sized version just for fun. They are cute and tasty. Not very sweet, but they taste just like I remember: yeasty, a little buttery, with just enough sweet cinnamony crispness on top.
I plan to freeze most of these and enjoy them gradually over the next few weeks.
Mini Yeasted Streusel Coffee Cakes
Ingredients:
Dough
- 1/4 cup butter
- 1 cup milk
- 2 1/4 teaspoons instant dry yeast (If using regular dry yeast, reduce milk to 3/4 cup and proof yeast in 1/4 cup barely warm water before adding to the cooled milk & butter.)
- 1/4 cup sugar
- 3/4 teaspoon salt
- 2 eggs, beaten
- zest of 1/2 lemon
- 3 cups King Arthur Unbleached All-Purpose Flour
Streusel Topping
- 1 cup sugar
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter, cut into slices or chunks
Instructions:
1. Scald the milk in a heavy saucepan over medium-high heat (scalding means to bring to a boil), and then remove from heat immediately. Place 1/4 cup butter in a large heat-proof bowl and pour scalded milk over it. Stir to melt butter and then let mixture cool to lukewarm or a little cooler. While milk/butter cools, mix the flour and instant yeast in a medium sized bowl.
2. Once milk/butter has cooled somewhat, add the sugar, salt, eggs, lemon zest, and flour/yeast mixture. Stir with a sturdy spoon until completely mixed. Dough will be the consistency of a thick batter, more than a dough. Transfer dough to a greased bowl. Cover with plastic wrap and set in warm place to rise until double in bulk.
Note: For this batch, I allowed the dough to rise for about 30 minutes, and then I placed it to finish rising over night in the refrigerator. In the morning, I set it on the counter to come to room temperature while I prepared the muffin pans.
3. Preheat oven to 400 degrees Fahrenheit. Prepare streusel topping by mixing the sugar, flour, and cinnamon in a medium bowl. Add butter chunks and mix with your fingers until all the butter is incorporated into the dry ingredients. Squeeze and crumble so you have a nice semi-chunky consistency.
4. Butter 24 muffin cups (2 12-cup pans). Once dough has risen, punch down and turn out onto a lightly floured surface. Flatten the dough into a rectangle, about 1/2 inch thick. Using a pizza cutter or sharp knife, cut rectangle into 24 somewhat evenly sized squares. If some are larger and some are smaller, trim off some of the large ones and add it to the smaller ones.
5. Place one dough square in each of the buttered muffin cups. Spoon about 1 1/2 tablespoons of streusel on top of each dough square. Cover with plastic wrap.
6. Bake at 400° for about 15-18 minutes, or until you see some of the dough starting to brown. Set muffin pans on wire racks to cool for at least 5 minutes before removing the mini coffee cakes with an offset spatula or dull knife. Set unpanned mini coffee cakes on a wire rack to cool further. Freeze leftovers by wrapping individual coffee cakes in plastic wrap and then placing in a large zip top freezer bag. Defrost by microwaving at 20 second intervals until desired heat level is reached.
Makes 24 mini coffee cakes
