Prep Time 60m
Cook Time 30m
Ready Time 210m
Yield 8 to 10 servings


Ingredients
COFFEECAKE
  • 2 to 2 1/4 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1 package active dry yeast
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons water
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 cup sugar
  • 1 large egg
  • Crisco® Original No-Stick Cooking Spray
CREAM FILLING
  • 2 tablespoons Crisco® All-Vegetable Shortening
  • 3/4 cup powdered sugar
  • Dash of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water
  • 1/2 cup chopped walnuts
  • OR 1/2 cup pecans
  • 1 large egg, beaten
Preparation Directions
  • Step 1Combine 1 cup flour, yeast and salt in large bowl. Heat milk, water, 1/4 cup shortening and sugar in a saucepan over low heat just until shortening is melted, no higher than 130ºF. Add to dry ingredients. Beat about 2 minutes at medium speed or until smooth. Add egg and 1/2 cup flour. Beat for 2 minutes at medium speed. Beat in enough remaining flour to make a soft dough.
  • Step 2Place dough on a floured surface. Knead until smooth and elastic. Spray a large bowl with no-stick cooking spray. Place dough in bowl, turning to bring oiled surface to top. Cover. Let rise in a warm place until double, about 1 hour.
  • Step 3Blend 2 tablespoons shortening, powdered sugar, salt, vanilla and water in small bowl at low speed, then beat 2 minutes at medium speed.
  • Step 4Spray a jelly roll pan with no-stick cooking spray. Punch down dough. Roll into a 12-x8-inch rectangle. Place on prepared baking sheet.
  • Step 5Spread filling lengthwise down center of rectangle, about 2-inches from side edges. Sprinkle with nuts. Make about 12 slashes, each 2-inches long, down long sides of rectangle. Fold strips alternately over filling, herringbone fashion. Cover. Let rise until double, about 45 to 60 minutes.
  • Step 6Heat oven to 350ºF. Brush top with beaten egg. Bake 30 minutes or until golden brown. Remove from baking sheet and cool on rack.
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