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1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
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2
For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
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3
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined
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4
. Spread a third of the filling down center of rectangle.
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5
On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350u00b0.
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6
Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
