Makes 1 coffee cake
3-1 / 2 to 4 cups all-purpose flour
1 / 2 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 3 cup milk
1 / 4 cup water
1 / 2 cup butter or margarine
2 large eggs
1 egg white, lightly beaten
3 cups ground or finely chopped walnuts
1 / 2 cup honey
1 / 4 cup milk
1 / 4 cup sugar
2 egg yolks
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 18-inch square; spread Walnut Filling over dough to within 1 / 2-inch of edges. Roll up tightly as for jelly roll; pinch seam to seal. Form into loose coil, about 8 inches in diameter. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
Brush egg white over top of coil. Bake at 325oF for 45 to 50 minutes or until done. Cover with foil after 30 minutes to prevent over browning. Remove from pan; cool on wire rack.
In medium saucepan, combine ground walnuts, honey, milk, sugar, and egg yolks. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer 5 minutes, stirring occasionally. Remove to shallow dish; refrigerate until ready to use.
Serving size: 2.9 ounces (1 / 18 of recipe)
Calories 300; Total fat 14g; Saturated fat 4g;
Cholesterol 60 mg; Sodium 190mg; Carbohydrates 38 g; Dietary fiber 1g; Sugars 16g; Protein 7g