Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)4 cups all-purpose flour1/4 cup sugar1 teaspoon salt1 cup shortening1 cup warm 2% milk (110° to 115°)2 large eggs, lightly beatenFILLING:1 package (8 ounces) cream cheese, softened3/4 cup sugar2 tablespoons all-purpose flour1 large egg, lightly beaten1 teaspoon poppy seeds1 teaspoon vanilla extract1/2 teaspoon lemon extractICING:1 cup confectioners’ sugar2 tablespoons milk1/8 teaspoon vanilla extract
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
