For those times when you want a baked dessert that is not overly rich and laden with calories, then my nutmeg coffee cake recipe with yeast is one that fits the bill. This coffee cake is light and delectable and infused with nutmeg and vanilla to give it a taste that reminds me of a doughnut when biting into it. Though you don’t have to ice it, I like to drizzle it with a simple confectioners’ sugar glaze and sprinkle the grated coconut over the top.
This recipe for baking sweet yeast bread is easier than you may believe. Basically, the hardest part is gathering all your ingredients and lining them up for easy access. The only other thing you need to be careful with is how you treat the yeast to properly proof it.
A trick that I always like to do is feed the yeast very warm (but not hot) water with a teaspoon of sugar. The sugar enables the hungry yeast to quickly develop as it produces foamy bubbles in the water, which is a sign that it is proofed and ready to use.
The fun part about working with yeast raised dough is the freedom you have in shaping them. You can roll it out into a long strip and then roll it back up for one way or cut into separate rolls. You also could form into a large ball to bake. I decided to be a bit creative this time and rolled it before shaping into a snail shaped design.
Though you can make coffee cakes with baking powder and baking soda or just one or the other, I do think that you get better value when turning to yeast. Hopefully, you will want to give my nutmeg coffee cake recipe with yeast a test in your home. I honestly think that you will enjoy it.
You may want to also try my special raised dough coffee cake that has a hearty crumb topping or my other delicious crumb cake.
You may feel differently about the cost effectiveness of dry yeast, but I usually buy a big one pound bag of dry yeast at our local Gordon’s food service supply store. This is far cheaper than buying packets at the grocery store or the cost of baking powder.
Nutmeg Coffee Cake
Sweet Dough Ingredients:
1 cup of milk
½ cups of canola oil
1/4 cups of very warm (but not hot) water
1 tablespoon or 1 package of active dry yeast
1 teaspoon of sugar
½ cups of sugar
2 large eggs
½ teaspoons of nutmeg
1 teaspoon of salt
1 teaspoon of vanilla
4 to 4 and 3/4 cups of sifted flour
Glaze Ingredients:
1 cup of confectioners’ sugar
½ teaspoons of vanilla
2 to 3 tablespoons of milk
1/4 cup of grated coconut (optional)
To Prepare Sweet Yeast Dough:
Place the very warm (but not hot) water and one teaspoon of sugar in a mixing bowl.
Stir in the dry yeast and let set aside until bubbles start foaming in the water.
Into another mixing bowl, add the oil, one half cups of sugar, eggs, nutmeg, vanilla, salt, and one cup of sifted flour. Mix thoroughly with an electric mixer or a wire whisk to incorporate until smooth.
Slowly stir in more of the remaining flour. Turn onto a floured surface and knead until you get soft, pliable dough.
Place in a greased mixing bowl and cover. Let the dough rise in a warm place for about one hour.
Punch dough down. Turn onto a lightly floured surface and roll into a long strip and roll back up, shape as desired such as a round ball, rolls or a creative the form of your choice such as my snail design.
Bake in a 350-degree oven for about 20-25 minutes until golden brown.
Prepare and frost with the glaze while this cake is still warm.
ENJOY!
- Sweet Dough Ingredients:
- 1 cup of milk
- ½ cups of canola oil
- 1/4 cups of very warm but not hot water
- 1 tablespoon or 1 package of active dry yeast
- 1 teaspoon of sugar
- ½ cups of sugar
- 2 large eggs
- ½ teaspoons of nutmeg
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 4 to 4 and 3/4 cups of sifted flour
- Glaze Ingredients:
- 1 cup of confectioners’ sugar
- ½ teaspoons of vanilla
- 2 to 3 tablespoons of milk
- 1/4 cup of grated coconut optional
-
To Make the Sweet Yeast Dough:
-
Place the very warm (but not hot) water and one teaspoon of sugar in a mixing bowl.
-
Stir in the dry yeast and let set aside until bubbles start foaming in the water.
-
Into another mixing bowl, add the oil, one half cups of sugar, eggs, nutmeg, vanilla, salt, and one cup of sifted flour. Mix thoroughly with an electric mixer or a wire whisk to incorporate until smooth.
-
Slowly stir in more of the remaining flour. Turn onto a floured surface and knead until you get soft, pliable dough.
-
Place in a greased mixing bowl and cover. Let the dough rise in a warm place for about one hour.
-
Punch dough down. Turn onto a lightly floured surface and roll into a long strip and roll back up, shape as desired such as a round ball, rolls or a creative the form of your choice such as my snail design.
-
Bake in a 350-degree oven for about 20-25 minutes until golden brown.
-
Prepare and frost with the glaze while nutmeg coffee cake is still warm.
-
ENJOY!
