Texas coffeecake

Ingredients / Lbs. Ozs. / Method

Base:

Sweet dough 12 lbs. 8 oz.--use your favorite formula

Bread flour 12 lbs. 8 oz.

Water 10 lbs. 8 oz.

Instant yeast 10 oz.

Fruit or cream cheese filling--enough to fill 12-in round cake

Chocolate chips or pecan pieces or Bavarian creme--enough to fill 19-in round cake

Streusel topping--enough to top 12-in. round cake

Instructions: Blend all ingredients for base together at 1st speed of 4-speed mixer (2nd speed of 3-speed mixer) until dough has cleared the sides of the bowl, (about 12-25 minutes). Scale dough into 1-lb. 4-oz. pieces and let rest for 10-15 minutes. Roll pieces into 12- by 8-in. rectangles. Spread entire surface of the dough with fruit or cream cheese filling, add pecans or chocolate chips or bavarian creme as desired. Roll dough into a log, shape into a ring and place in a 12-in. round foil pan. Using scissors, cut dough into 3/4-in. slices along the outside of the ring—be careful not to cut all the way through the dough. Top with streusel. Place in proof box until doubled in size. Bake at 375·F for 15-20 minutes. Let cool until slightly warm and drizzle icing across the top. Yields about 28 coffeecakes.

Note: Any filling, topping or icing can be used so experiment and be creative.