In a mixing bowl, combine 2 C. flour, sugar, yeast and salt. In a saucepan, heat milk, butter ad water to 120 degrees. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Coffee Cake. Yield one recipe.
Chocolate Lover's Filling:
In a saucepan, combine the chocolate chips, milk and sugar. Cook and stir over low heat until chocolate is melted. Stir in pecans, vanilla and cinnamon. Use for Coffee cake. Yield about 1 1/4 C.
Cinnamon Nut Filling:
In a bowl, combine the sugar, nuts and cinnamon. Spread butter over dough; sprinkle with sugar mixture. Yield about 1 C.
Fruity Cream Cheese Filling:
In a mixing bowl, beat the cream cheese, sugar, butter and lemon juice until smooth. Yield about 3/4 C.
Combine sugar, butter, vanilla and enough milk to achieve desired consistency. Drizzle over coffee cake.
To assemble Coffee Cake, turn dough onto a lightly floured surface. Roll into a 14 inch x11 inch rectangle, on a large parchment lined baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese filling, first spread cream cheese mixture over the dough, then top with jam.) On each long side, cut 1 inch strips about 3 inches into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Let cool, then drizzle with glaze. Yield 12-14 servings.
Options: If I'm in a hurry, I use 2 tubes of crescent rolls. Open and lay the sheets of triangles together to form the dough. Use the same fillings, or use pie filling in the fruity filling. This is not a sweet coffee cake.