Cream Cheese Dessert Coffeecake

A very rich coffeecake that makes an excellent dessert! A cream cheese filling is sandwiched between a yeast-raised pastry-like dough.

Makes 1 coffeecake.
Water	1/4 cup
Egg yolks, room temperature	4
Butter, cool, cut in pieces	1 cup
Sugar	1 tablespoon
Salt	1 teaspoon
All-purpose flour	2 1/2 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Filling
Cream cheese, softened	2 (8 ounce) packages
Sugar	1 cup
Egg yolk, room temperature	1
Topping
Egg white, slighlty beaten	1
Nuts, finely chopped	1/2 cup
Glaze
Powdered sugar	1 cup
Vanilla	1 teaspoon
Water	2 to 3 tablespoons

Bread Machine Method

Place ingredients in pan in order listed. Select dough/manual cycle. At end of first kneading cycle, remove dough and follow shaping and baking instructions.

Traditional Method

In small bowl, dissolve yeast in water heated to 110 to 115 degrees F with 1 teaspoon of the sugar. Let stand 5 minutes. Combine flour, remaining sugar, and salt. With pastry blender, cut in butter until the consistency of cornmeal. Add yeast mixture and egg yolks; mix lightly.

Shaping and Baking

Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. 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. In mixing bowl, beat filling ingredients until smooth. Spread Filling over dough. Carefully place remaining rectangle over Filling. Brush dough with 1 egg white slightly beaten. Sprinkle with nuts. Cover; let rise in warm place for 1 hour. Bake in preheated 350 degrees F oven for 25 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.

---