Lingonberry Sunburst Cofee Cake

The recipe for this coffee cake is from the Better Homes and Gardens Home Made Bread Book, copyright 1973. It is rather evocative of the 70's, don't you think? I went ahead and substituted lingonberry jam for currant jelly and I used double the amount of lemon zest called for in the recipe-otherwise, it is presented much as it was written.

You Will Need:

2-½ -2 ¾ cups all-purpose flour
2 ¼ teaspoons granulated dry yeast
2/3 cup milk
¼ cup sugar
¼ cup shortening
1 egg
½ teaspoon grated lemon zest
¼ cup jam preserves or jelly
Confectioner's icing (powdered sugar mixed with water until pourable)

In a large bowl combine 1 cup of the flour with the yeast. Heat the milk, sugar, shortening and salt until just warm, stirring to melt the shortening. Add to dry mixture and beat at low speed with an electric mixer for 30 seconds. Then beat on high for three minutes. By hand, stir in enough flour to make stiff dough. Knead on a floured board until smooth and elastic. Place in a buttered bowl and turn once to coat. Cover and let rise 1-2 hours or until doubled in bulk.

Punch down and let sit, covered for ten minutes.

Butter a baking sheet. Roll out dough until it is a 10x8 inch rectangle. With a doughnut cutter, cut a dozen pieces, reserving the centres. Place the holes in a small circle. Place the circles around them, stretching to elongate them slightly. Cover and let rise 40-45 minutes or until light and nearly doubled. Preheat the oven to 375 degrees F. Bake 12-15 minutes until done. Cool on a rack. When cool, fill holes with jam and ice with confectioner's glaze.