Coffee Cake (yeast)

this dough is just like bread just richer

follow your good bread baking ways and yool be fine

This dough can be made with all whole eggs but replace part of the eggs with yolks will mak the dough even richer and better

bakers clasaify eggs into

whole -the whites and yolks--one egg

whites just whites

and yolks--just yolks

this dough you would use 4 oz of yolks( one quater of the amount shown) and 12 ounces of whole eggs.

can be any percentag of yolks yoy want you can go as high as 50-50yolks -whole eggs but for this dough it would be way overkill

the term "make-up" refers to the final procedurs for shaping the items and getting them ready for the final proof

in "making-up bread you would scale  the loafs from the whole dough round uo the pieces and give them the final shape ether tapered, sandwitch, or round.

making-up cinnamon buns would mean rolling out the dough spreding the filling rolling up the dough into a long snake and cutting the indavidual rolls.

the process of putting the cut rolls on to a tray for final proof or bread into wooden proof boxes (See the rye bread thread for an ongoing discution on bread proof boxes i think i will start a new topic on this in a day or two)  is called panning.

IE : I made up and paned out the cinamon buns. 

I dont know what shape you had when you were yonger but i will outline every thing here as best as i can

after the one full rise

We would scale the dough into large pieces (about 5 pounds) and round them into large rough balls (called a press)

these presses would be put into a machine (called a press machine for reasons that should be clear---link to picture http://www.piemaster.com/line_cards/html/623-divider.php ) This machine would cut the dough into 36 pieces of equal weght.

the pieces would be seperated by hand and would be now ready for "make_up

for round filled open pockets the pieces would be rounded and placed on sheet pans and alowed to rest till 1/2 proof.   Using a round heavy object like a small round meat pounder or a scale weght or a stick even we would push the center of the round piece down forming something that looks like a bialy.

then egg wash the pockets and deposit the cheese or fruit filling in the middle allow to finish proof and bake

for  open pokeits the pieces from the press machane would be streched out into a square shape and the filling deposited on the center of the square

two opisete corners would be folded over the filling forming a kind of dimond shape with the filling still visable on two sides (do this with a square of paper and you will understand very quickly

for closed pockets all four corners would be folded over the filling completly inclosing it in the dough so the filling could no linger be seen.

open and closed pockets were egg washed just before going into the oven and sometimes sliced almonds would be placed on top for apperance,

while the round filled open pokets were egg washed BEFORE the filling was placed to avoid egg washing the filling which would cause an egg crust to form during baking and make for a bad looking product.

after baking the finished pieces would be washed with the hot symple syrup as soon as they came out of the oven we would have the oven glove on one hand and the brush in the other they would get washed right on the oven door never making it to a bench, rack, or counter.
this was so the fresh oven heat would cause the syurp to dry into that sticky glace that everyone likes.

ice the pieces when they cool down a little with ether fondant icing or symple icing which is just powded sugar and water mixed to make somthing that looks like a white thick gravy runny but still has some body.  the icing will also dry as the pockets cool the rest of the way.

HOW WAS THAT?

the dough would  Baker for over 25 years-----Ret

the topping you are refering to is a standared formula that is simply made by combining 1 part sugar with 1 part fat and two parts flour by weght.

you would just cream the sugar and fat to a smoth light paste and then mix the flour in by hand untill you get a fine or course looking cromb topping

you can adjust the fineness or courseness by the amount of rubbing

if it is to dry a little oil can be added to make it more moist.

butter and and margerin will give you a more crisp topping while shortening will give you a little softer toping

the sugar can be all white or part brown

you can also add a little honey for taste and color as well as cinamon to taste

you cannot go wrong as long you follow the rule

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1 part sugar  white/brown or some of each   4oz

i part hard fat shortening -butter --margerin or any combination    4 oz

2 parts AP  flour                              8 oz

NEVER ADD WATER TO THE CRUMB TOPPING IT WILL CAUSE GLUTEN FORMATION IF IT IS TOO DRY USE OIL TO SOFTEN TILL IT IS AS FINE OR COURSE AS YOU WANT

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yes you would not glace if using the crumb topping and powder suger YOU would egg wash so the crumb topping will stick to the pastry and not fall off after baking dust with powder suger only after completly cool or the suger will melt and turn a off white grayesh color

Pro Baker for over 25 years-----Ret

one more thing this dough can be mixed with the dough hook or flat padle

it will come clean from the sides of the mixer but it will take a little time so don't rush the mixing

Pro Baker for over 25 years-----Ret