Bread Runner Up
Cesar Holguin, Macksville, Kansas
1/3 cups bread flour divided*
In large mixing bowl, combine 1 cup of the flour and the yeast.
Heat together milk, sugar, shortening and salt until warm, 120°-125°F. Add to dry ingredients; beat 2 minutes.
Stir in egg and lemon peel, beat 5 minutes on medium. Gradually stir in enough of the remaining flour to make a very soft dough so the final product will be moist. Knead 10 to 12 minutes by hand or with dough hook
Place dough in a greased bowl, turn to coat top. Cover, let rise in a warm 80°-85° place until double. Punch down dough. Cover, let rest 10 minutes.
Roll out into a 10 x 11-inch rectangle. With a 2½ inch doughnut cutter, cut into 12 doughnuts; arrange doughnut rings in circle with sides touching on greased baking sheet. Strech the doughnut rings slightly to elongate.
To form center, arrange doughnut "holes" in a solid circle. Additional "holes" may be cut from the remaining dough. Cover, let rise in an 80°-85°F place until double.
Bake in a preheated 375°F oven 12 to 15 minutes or until golden. Carefully remove from baking street, cool on wire rack
Place on serving tray. Spoon preserves into center of doughnut rings.
In small bowl, combine powdered sugar, vanilla, and enough of the lemon juice to make an icing that can be drizzled over coffee cake.
Sprinkle center with pecans. Makes 1 coffee cake.
Nutrient Analysis. One serving provides 124 calories, 1 g protein, l9 g carbohydrates, 5 g fat, 14 mg cholesterol, 0 g dietary fiber, 17 mg calcium, 48 mg potassium, and 144 mg sodium.
Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.