Lemon Curd Coffee Cake
Ingredients:
1 Tbsp. active dry yeast
1/4 cup warm water, 105*f to 115*f
1/3 cup sugar
1/2 cup sour cream
1/2 tsp.grated lemon rind
1/4 tsp. salt
2 eggs
2 1/2 to 2 2/3 cups white flour
1/3 cup soft butter
1 egg, slightly beaten
3/4 cup lemon curd, ready made
Chopped walnuts, optional
1. Soak yeast in the warm water until dissolved. Add sugar. Mix well.
2. Heat sour cream until warm.
3. Add to the yeast mixture along with the lemon rind and salt. Beat in 2 eggs and then add enough of the flour to make soft dough.
4. Beat butter into dough.
5. Turn out on a floured board and knead 6 to 7 minutes until smooth.
6. Place dough in lightly buttered bowl. Cover with plastic wrap.
7. Let rise until double in bulk, 45 to 60 minutes.
8. After dough has risen, punch down. Roll out on floured board to an 18x12 in. square.
9. Spread lemon curd on dough, leaving a 3/4 in. border on all sides.
10. Carefully roll up dough. Slice into 3 1/2 in. rolls.
11. Place in a greased 8 or 9 in. cake pan in a circular fashion.
12. Let rise for about 30 minutes. Brush with beaten egg. Sprinkle with nuts, if desired.
13.Bake at 350*F to 375* for about 30 minutes.