Roslyns Alligator Coffee Cake Recipe 335
ROSLYN'S ALLIGATOR COFFEE CAKE RECIPE - (3.3/5)
Provided by Diane0911
Number Of Ingredients 26
Steps:
- 1 In large bowl, combine chilled water, whole eggs, bread flour, all-purpose flour, milk powder, coloring and yeast. Mix wih dough hooks until well incorporated; do not overmix. 2 Roll butter between 2 sheets of wax paper to create a 24" x 17" rectangle. Turn over for even rolling and lift top sheet frequently to remove wrinkles. Chill 3 On floured surface with floured rolling pin, roll dough into 36" x 18" rectangle. 4 Remove top sheet of paper from butter; invert over 2/3 or dough, leaving 1/2 " margins on 3 sides. Remove other sheet. 5 Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end over middle to make 12" x 18" rectangle. 6 With rolling pin, press dough together around edges to seal in butter. Toll dough to 36" x 18" rectangle. Rold rectangle crosswise into thirds to make 12" x 18" rectangle. Wrap in plastic wrap and chill for 30 minutes. Repeat this step two more times. 7 Alow dough to ferment in refrigerator for a minimum of 24 hours before assempling danish or coffee cakes; dough will keep 3 days in a refrigerator. 8 Preheat over to 350 degrees. 9 Place dough on well-floured surface and roll to a 12" x 30" rectangle 3/4" thick. 10 Create the filling by combining white cake crumbs, shortening and powdered suger in a large mixing bowl and blending until smooth. Add small pecan pieces, milk powder, salt, cinnamon and egg white to the bowl and whip until fluffy. 11 Spread the alligator filling across the entire dough piece except for the last 1/2" 12 Roll the dough piece into a log, brushing excess flour off the dough whle rolling. Cut the roll into 10" logs. 13 Using scissors, cut 9 diagonal slits mostly through dough; lay log flat alternating the cut pieces to left and right. 14 Place on a cookie sheet covered with parchment paper. Cover with a damp towel and let rise in a warm place until it has doubled, about 1 hour. Place in the oven and bake for 15 minutes until golden brown. Let cool on pan. 15 Make butterscotch icing by combining 4 c. powder suger, 3/4 c. water and 1 tsp corn starch in a saucepand nad mix until all is incorporated. Add 3 3/4 Tbls granulated sugar and 4 1/4 Tbs light corn syrup to the saucepan and boil for 1 1/2 minutes. Add vegetable oil after contents are boiling and stir well. Add brown sugar and bring to a boil again. put powder sugar in a mixing bowl. Add saucepan mixture to mixing bowl a little at a tile while mixing at low speed. Keep adding contents until icing is the desired consistency. 16 Once cooled, cover entire coffee cake with warm butterscotch roll icing; top the warm icing with small pecan pieces.
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