Triple citrus coffee cake
Instructions:
- Butter a large bowl; set aside. Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in the orange juice, 2 eggs, remaining 2 / 3 cup granulated sugar, 1 / 2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.
- Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to the buttered bowl; brush the dough with 1 tablespoon butter. Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1 1 / 2 hours.
- Meanwhile, stir the cream cheese, confectioners’ sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in the dried cranberries and poppy seeds; set aside.
- Butter 2 baking sheets; set aside. Punch down the dough, and divide it in half. Roll out 1 half into an 11x 15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1 / 2 -inch border. Spread 1 1 / 2 cups filling evenly over the butter. Beginning at 1 long side, tightly roll the dough into a log, encasing the filling. Pinch the seam to seal.
- Carefully transfer the log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along 1 long side of the log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with the next segment, twisting so it sits on the opposite side of the roll. Continue down the log, alternating sides. Repeat with the remaining dough, butter, and filling; place on the second baking sheet.
- Preheat the oven to 350ï‚°F, with racks in the upper and lower thirds. Loosely cover the dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush the dough with egg wash, avoiding the filling. Bake on the upper and lower racks, switching the positions of the sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide the cakes onto wire racks, and let cool completely before slicing.