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Makes 2 filled coffeecakesCoffeecake 1/2 cup milk 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/2 cup sugar 1-1/2 teaspoons salt 2 packages active dry yeast 1/2 cup warm water (110F to 115F) 4 to 5 cups all-purpose flour 2 eggs Cottage Cheese Date Filling 1-1/2 cups finely chopped pitted dates 1 cup small-curd cottage cheese 1/4 cup sugar 2 egg yolks, slightly beaten 2 teaspoons grated lemon peel Coffeecake Heat milk, Crisco, sugar, and salt in a small saucepan over low heat; stir occasionally until Crisco is melted. Pour into a large bowl. Cool to lukewarm. Sprinkle yeast over warm water; let stand until softened. Beat 1 cup flour into milk mixture. Beat in eggs, then softened yeast. Beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (1 to 1-1/2 hours). Prepare filling while dough is rising. Cottage Cheese Date Filling Combine all ingredients. Punch down dough; divide in half. Roll each half into an 18- x 10-inch rectangle on a lightly floured surface. Spread half of filling over each rectangle; cut into three 10- x 6-inch strips. Starting with a long side, roll up each strip and twist slightly. Braid 3 rolls together and place in a greased 9- x 5- x 3-inch loaf pan, tucking ends under. Cover pans with plastic wrap. Refrigerate for 2 to 24 hours. When ready to bake, preheat oven to 350ºF. Meanwhile, remove loaves from refrigerator, uncover, and let stand at room temperature for 15 minutes. Bake at 350ºF for 45 to 50 minutes or until bread tests done. Immediately remove from pans and cool on racks. |
