Bread Machine Method

Place ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information. At end of first kneading cycle, remove dough and follow Shaping and Baking instructions below.

Traditional Method

In small bowl, dissolve yeast in water heated to 110 - 115°F with 1 teaspoon of the sugar. Let stand 5 minutes. In large bowl, combine flour, sugar and salt. Mix well. With pastry blender, cut in butter until the consistency of cornmeal. Add dissolved yeast and egg yolks to flour mixture; mix lightly with fork.

Prepare Filling: Beat cream cheese, sugar and egg yolk until smooth; set aside.

Prepare Glaze: Combine Glaze ingredients; blend until smooth.

Shaping and Baking

Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. (This is a rich dough; it rises very little.)

Divide cold dough into 2 parts. On lightly floured surface, roll each half into a 15- x 10- inch rectangle. Transfer one rectangle to a greased 15- x 10-inch jelly-roll pan. Spread Filling over dough. Carefully place remaining rectangle over Filling. Brush dough with 1 egg white slightly beaten. Sprinkle nuts over dough. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven for 25 - 30 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.

Use Active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough.  Visit our Lessons in Yeast & Baking for more information on baking.

Nutritional Information (Per Serving):
Servings per recipe: 20; Calories: 320; Total Fat: 20g; Saturated Fat: 11g; Trans Fat: 0.5g; Cholesterol: 100mg; Sodium: 190mg; Total Carbohydrates: 31g; Dietary Fiber: 1g; Sugars: 17g; Protein: 5g