Yeasted Coffee Cake

1. Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand till foamy, about 5 minutes.

2. Dash together final 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Dash into yeast combination.

3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg combination. Beat on low tempo till nearly fully blended, about 30 seconds. Swap to the dough-hook attachment. Add butter. Beat till gentle, soft, and barely sticky, about 10 minutes.

4. Butter a colossal bowl. Turn out dough onto a floured floor; knead about a times till gentle. Speak in bowl, flip to coat, and quilt with plastic wrap. Let stand in a heat arrangement till doubled in volume, 1 to 1 1/2 hours.

5. Make the filling: Hasten together cream cheese, egg yolk, and confectioners’ sugar.

6. Punch down dough. Switch to a floured work floor. Let stand for 5 minutes. Roll out to an 18-shuffle square (about 1/8 shuffle thick). Brush edges with egg wash. Spread filling over dough. High with cherries. Tightly roll dough contend with a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.

7. Preheat oven to 350 levels. Drape plastic wrap over dough. Let stand in a heat arrangement till risen by half, 20 to half-hour.

8. Put off plastic wrap. Decrease six 1/2-shuffle slits into top. Bake, rotating midway thru, till golden, about 55 minutes. Cut oven temperature to 325 levels. Bake till deeply golden, 15 to twenty minutes extra (quilt with foil if top gets too shadowy). Switch pan to a wire rack. Let cake frigid.

9. Make the glaze: Combine together confectioners’ sugar and milk. Drizzle over cake. Let living for 5 minutes earlier than serving.

Cook’s Notes

Coffee cake can even additionally be stored at room temperature for up to 3 days.