Braided Date Coffee Cake Recipe

Name: Braided Date Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1/2 cup sugar; 1/2 cup warm milk (110u00b0 to 115u00b0); 1/4 cup vegetable oil; 1-1/2 teaspoons salt; 2 eggs; 4 to 4-1/2 cups all-purpose flour; 1 cup chopped dates; 2/3 cups water; 1/2 cup chopped pecans; 1/4 cup sugar; 1 teaspoon lemon juice; 1/2 cup apricot preserves; 1-1/2 cups confectioners' sugar; 3 tablespoons butter, softened; 2 tablespoons boiling water; 1/2 teaspoon vanilla extract

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1/2 cup sugar
1/2 cup warm milk (110u00b0 to 115u00b0)
1/4 cup vegetable oil
1-1/2 teaspoons salt
2 eggs
4 to 4-1/2 cups all-purpose flour
1 cup chopped dates
2/3 cups water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract

1
In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
4
Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased
5
. Spread a third of filling down the center third of each rectangle.
6
On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes.
7
Bake at 375u00b0 for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.

1067

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1/2 cup sugar, 1/2 cup warm milk (110u00b0 to 115u00b0), and more.

Yes, Braided Date Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Braided Date Coffee Cake

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