Polish Coffee Cake

01Method

1. 1

   Combine the yeast with the warm water in a small bowl and allow to sit for about 10 minutes until it becomes foamy. In a small saucepan, heat the milk until just beginning to bubble, then take off the heat. Add the butter and stir until fully melted, then set aside to cool to lukewarm.

2. 2

   In a large bowl, whisk together the eggs and sugar until combined. Add the nutmeg, orange extract, vanilla extract, and the activated yeast mixture. Incorporate about 3 cups of the flour along with the salt, then stir in one-third of the milk mixture. Continue alternating additions of the remaining flour and milk mixture until a dough forms. Cover the bowl and leave to rise until doubled in size, approximately 45 minutes.

3. 3

   Make the topping by working the cubed butter into the sugar with a fork or pastry cutter until the mixture forms coarse crumbs.

4. 4

   Heat the oven to 350°F (175°C) and lightly grease three 10-inch Bundt pans.

5. 5

   Distribute the risen dough evenly among the prepared pans, then scatter the crumb topping over each.

6. 6

   Bake for 30 to 40 minutes, checking doneness by inserting a toothpick into the center — it should come out clean.