ROSELYN BAKERY ALLIGATOR COFFEE CAKE
SCRATCH DANISH DOUGH
Begin 5 hours or up to 3 days ahead.
Ingredient list:
1 1/2 cups chilled water
2 whole eggs
3 1/8 cups bread flour
1 1/2 cups all-purpose flour
2 3/4 tablespoons milk powder
2 1/2 teaspoons salt
1/2 cup Crisco shortening
1/2 cup granulated sugar
3 tablespoon yeast
7 drops of yellow food coloring
1 1/3 cups butter
Grind 1/4 of a whole small orange and 1/8 of a whole small lemon (including the rind) until the largest piece is the size of a pinhead.
1. In a large bowl, combine chilled water, whole eggs, bread flour, all-purpose flour, salt, shortening, sugar, yellow food coloring, and yeast. Mix with dough hooks until well incorporated. Do not overmix.
Recipe makes 4-5 coffee cakes or 2 to 2 1/2 dozen danishes.
Preparation instructions:
2. Roll butter between 2 sheets of wax paper to 24 x17 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 of dough, leaving 1/2 inch margin 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 by 18 rectangle.
6. With rolling pin, press dough together around edges to seal in butter.
7. Roll dough to 36 by 18 rectangle crosswise into thirds to make 12 by 18 rectangle.
8. Wrap with plastic wrap and chill for 30 minutes. Repeat step 7 and the wrapping and chilling process two more times. Dough will keep for 3 days in the refrigerator. Allow dough to ferment in refrigerator for a minimum of 24 hours before assembling danishes or coffee cakes.
*Please note: This recipe says to grind the lemon and orange, but it doesnt ever say where/when to use it .
Prepare the Butterscotch Roll Icing (Posted already for the Sweetheart Coffee Cake).
BUTTERSCOTCH ROLL ICING:
4 cups powdered sugar
3/4 cup water
1 teaspoon corn starch
3 3/4 tablespoons granulated sugar
4 1/4 tablespoons light corn syrup
2 1/2 teaspoons vegetable oil
6 1/2 tablespoons brown sugar
Combine water and starch to saucepan and mix until all is incorporated.
Add granulated sugar and 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 powdered sugar in a mixing bowl. Add saucepan mixture to mixing bowl a little at a time while mixing at low speed. Keep adding contents until icing is to the consistency you desire.
Makes enough for 4-5 coffee cakes or 2 1/2 dozen danishes.
ALLIGATOR FILLING:
1/2 cup White cake crumbs (recipe to follow)
1/4 cup crisco shortening
3/4 cup powdered sugar
3 tablespoons small pecan pieces
2 1/4 tablespoons milk powder
1/4 teaspoon salt
1 tablespoon cinnamon
1 egg white
Combine white cake crumbs, shortening, and powdered sugar in a large bowl and blend smooth.
Add small pecan pieces, milk powder, salt, cinnamon, and egg white to the bowl and whip until fluffy.
WHITE CAKE CRUMBS:
***You only use half of this recipe for the Alligator Coffee Cake***
1 cup Crisco shortening
2 cups granulated sugar
1/2 teaspoon salt
3 1/2 tablespoons dry milk powder
1 teaspoon cream of tartar
4 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon lemon extract
3/4 cup water divided
2 1/4 cup soft-a-silk cake flour
1/2 cup egg whites, divided
Preheat oven to 350 degrees, grease and flour two 8-inch cake pans and set aside.
Add shortening, sugar, salt, milk powder, cream of tartar, vanilla, lemon extract, 1/2 cup water, baking powder, and flour in a bowl. Mix for 2 minutes at medium speed. Scrape bowl.
Add 1/4 cup egg whites and mix for 2 minutes at low speed. Scrape bowl.
Add 1/4 cup egg whites and 1/4 cup water and mix for 2 minutes at low speed. Scrape bowl.
Pour batter into prepared cake pans, filling them 1/2 full and baking for approximately 35 minutes or until wooden pick comes out clean when inserted in center. Immediately invert cake onto serving plate; cool completely.
Makes one two layer 8 inch white cake.
Makes 2 dozen cupcakes.
Makes one serving of white cake crumbs.
DIRECTIONS FOR THE ALLIGATOR COFFEE CAKE:
Preheat the oven to 350 degrees.
1. Roll out the dough onto a well floured surface into a 12 by 30 inch rectangle 3/4 inch thick.
2. Spread the alligator filling across the entire dough piece except for the last 1/2 inch.
3. Roll the dough piece into a log. Brushing the excess flour off the dough while rolling. Cut the roll into 10 inch logs.
4. Using scissors, cut 9 leaves in the log alternating the cut pieces to the left and right.
5. Place onto 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 into the oven and bake for 15 minutes or until golden brown. Let cool on pan. Once it has cooled then cover the entire coffee cake with warm butterscotch roll icing. Top the warm icing with small pecan pieces.
Makes 3-4 coffee cakes.
Adapted from: Karap, Copykat.com
Source: Roselyn Bakery Cookbook
