This delicious recipe makes two coffee cakes, allowing you to "share the love" x 2 ! I hope you'll enjoy it as you celebrate the ones you love!
Heart-Shaped
Cinnamon Walnut Coffee Cake! (Makes 2)
Dough:
1 pkg./Tbsp.
Red Star Platinum instant yeast
¼ Cup warm
water
1 Cup warm
milk
½ Cup
butter, softened
2 eggs,
beaten
¼ Cup sugar
1 tsp. salt
3 ½- 4 ½ Cups
unbleached, all-purpose flour
Filling:
¼ Cup
butter, softened
½ Cup sugar
½ Walnuts,
finely chopped
1 Tbsp.
cinnamon
Icing:
1 Tbsp
softened butter
1 Cup
powdered sugar
1 tsp.
vanilla
2-3 Tbsp.
milk
Place warm water and yeast in EZ DOH bucket and stir to
dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough
ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and
all ingredients are incorporated. Remove dough from bucket, spray bucket with
cooking spray, “smooth” dough and replace in bucket. Cover and let rise until
doubled. While dough is rising, combine the dry filling ingredients, then stir
in softened butter. Mix until all ingredients are thoroughly combined.
Punch dough
down and divide into two equal portions. On a floured countertop, roll each
portion into a 15x10” rectangle. Spread half of the filling over each rectangle.
Roll up, jelly-roll style, starting with the long sides, pinching the seams to
seal. Fold each roll in half (should look like a “U”). Using kitchen shears,
cut each “leg” of the “U” down the middle carefully to within 2 inches of the
base. Working quickly, lay/twist the cut-open pieces on each side over one
another. Bend the top of the finished “twist” on each side down to the bottom
of the “U” and tuck it under/in the base, forming a heart-shape. Cover lightly
and let rise until doubled. Bake at 375 for 15-20 minutes, until golden. Cool
on a wire rack. Drizzle with prepared confectioner’s icing.

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