ORANGE BUTTER COFFEE CAKE
For the Dough:
1 Tablespoon sugar
1 package yeast
¼ cup warm water (90°-100°)
¼ cup sugar
1 teaspoon salt
2/3 cup sour cream
6 Tablespoons butter, melted
2 3/4 - 3 cups flour
For the Filling:
2 Tablespoons butter, melted
¾ cup sugar
2 Tablespoons grated orange peel
¾ cup coconut, toasted
For the Glaze:
¾ cup sugar
1/3 cup sour cream
¼ cup butter
3 Tablespoons orange juice
¼ cup coconut, toasted
1. Toast the coconut by placing the coconut (including the amount needed for the glaze) in a small, dry iron skillet and brown over low heat on the stovetop. This will only take a few minutes. Watch carefully, it’s easy to burn. Stir constantly while browning. Remove coconut from hot skillet immediately or it will continue to cook.)
2. Generously grease two 13x9 pans.
3. In a large bowl, proof the yeast by combining the 1 Tablespoon of sugar, the yeast and warm water. Let the mixture bubble and proof for about 10 minutes.
4. After the yeast has proofed, add in the sugar, salt, sour cream, melted butter and eggs, with a wooden spoon.
5. Using a wooden spoon, stir in the flour 1 cup at a time to form a soft dough.
6. Cover the bowl with plastic wrap and let rise until doubled.
7. After the dough has risen, preheat the oven to 350°.
8. Meanwhile, combine all the filling ingredients except for the butter; set the filling ingredients aside.
9. Turn dough out onto a well floured surface and knead dough about 15 times.
10. Divide dough in half.
11. Roll each half out to a 12 inch circle.
12. Brush each circle with 1 Tablespoon of the melted butter.
13. Sprinkle each round with the coconut filling mixture, dividing the filling equally between the two circles.
14. Cut each circle into 12 wedges.
15. Roll each of the wedges up, starting at wide end.
16. Place the crescent rolls, point side down into the prepared pan.
17. Cover with plastic wrap and let rise until doubled.
18. Bake at 350° for 25-30 minutes or until golden brown.
19. 5 minutes before the rolls are done, make the glaze.
20. Combine all glaze ingredients, except coconut, in a small saucepan.
21. Boil glaze for 3 minutes, stirring occasionally, over a medium/high heat.
22. When you take the crescent rolls from the oven, leave the rolls in the pan.
23. Pour the hot glaze over the hot coffee cake rolls that are still in the pan. It will bubble and boil.
24. Sprinkle the tops of the rolls with toasted coconut.