Lemon-Scented Pull-Apart Coffee Cake Recipe

• For the sweet yeast dough
• About 2 3/4 cups (12 1/4 ounces) all-purpose flour
• 1/4 cup (1 3/4 ounces) granulated sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1/2 teaspoon salt
• 1/3 cup (2 1/2 fluid ounces) whole milk
• 2 ounces unsalted butter
• 1/4 cup (2 fluid ounces) water
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs, at room temperature
• For the lemon paste pie filling
• 1/2 cup (3 1/2 ounces) granulated sugar
• 3 tablespoons finely grated lemon zest (3 lemons)
• 1 tablespoons finely grated orange zest
• 2 ounces unsalted butter, melted
• For the tangy cream cheese icing
• 3 ounces cream cheese, softened
• 1/3 cup (1 1/4 ounce) powdered sugar
• 1 tablespoon whole milk
• 1 tablespoon fresh lemon juice
• Get more deliciousness at Lemon Pull-Apart Coffee Cake Recipe | Leite's Culinaria

1. Dough:
2. Stir together 2 cups of flour, sugar, yeast, and salt; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from heat, add water, and set aside until warm, about 1 minute. Add vanilla
3. Pour milk mixture over yeast mixture and mix. Add eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of remaining flour, and resume mixing on low speed until dough is smooth, 30-45 seconds. Add 2 more tbsp flour and mix until dough is smooth and slightly sticky, about 45 seconds.
4. Sprinkle a work surface with flour. Knead gently until smooth and no longer sticky, about 1 minute. Place dough in a large bowl, cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, 45-60 minutes. While dough is rising, make filling.
5. Filling:
6. In a small bowl, mix together sugar, lemon and orange zests.
7. Coffee cake:
8. Preheat the oven to 350u0b0F. Spray a 9x5x3 loaf pan.
9. Gently deflate dough. On a lightly floured work surface, roll out dough into a 20x12" rectangle. Spread melted butter over the dough. Cut dough crosswise into 5 strips. Sprinkle 1 1/2 tbsp of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle, then repeat, ending with a stack of 5 rectangles.
10. Slice the stack crosswise through the 5 layers to create 6 equal strips. Fit layered strips into prepared loaf pan, cut edges up. Cover pan with plastic wrap and let dough rise in a warm place until puffy and almost doubled in size, 30-50 minutes.
11. Bake coffee cake until the top is golden brown, 30-35 minutes. Let cool.
12. Icing:
13. In a medium bowl, mix cream cheese and sugar until smooth. Beat in milk and lemon juice until the mixture is creamy and smooth.
14. Slip a sheet of waxed paper under the rack which the cake in on to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.

yeast, flour, sugar, yeast, salt, fluid, butter, water, vanilla, eggs, sugar, lemon zest, orange zest, unsalted butter, cream cheese icing, cream cheese, powdered sugar, milk, lemon juice, coffee

Taken from www.epicurious.com/recipes/member/views/lemon-scented-pull-apart-coffee-cake-recipe-50182402 (may not work)