Triple Citrus Coffee Cake

Makes 2 16-inch loaves

Charity Goetz

ingredients

13 Tbsp. unsalted butter, melted and cooled, plus more for bowl
1/2 c. water, warmed to 110 degrees
2 envelopes active dry yeast (2 scant Tbsp)
2/3 c. plus 1 tsp. granulated sugar
1 c. freshly squeezed orange juice
2 lg. eggs, lightly beaten, plus 1 lg. egg, lightly beaten for egg wash
finely grated zest of 1 lemon
finely grated zest of 1 lime
finely grated zest of 1 orange
1 tsp. fine salt
5-6 c. all-purpose flour, plus more for dusting
1 pound (two 8-oz bricks) cream cheese, room temp.
1 c. confectioners’ sugar
2 lg. egg yolks
2 tsp. pure vanilla extract
1 c. dried cranberries (4 1/4 oz)
2/3 c. poppy seeds

directions

1
1. Butter a large bowl, set aside. Stir warm water, yeast, and 1 tsp. sugar in another lag. bowl until yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 c. sugar, 1/2 c. butter, citrus zests, and salt. Stir in 5 c. flour, 1 c. at a time (add up to 1 c. of flour if needed), until dough pulls away from sides of bowl and forms a ball.
2
2. Turn out dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to buttered bowl; brush dough with 1 Tbsp. butter. Loosely cover with plastic wrap; let dough rise until doubled in bulk, about 1 1/2 hours.
3
3. Meanwhile, stir cream cheese, confectioners’ sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in dried cranberries and poppy seeds; set aside.
4
4. Butter two baking sheets; set aside. Punch down dough, and divide in half. Roll out one half into an 11-by-15 inch rectangle. Brush with 2 Tbsp. butter, leaving a 1/2-inch border. Spread filling evenly over butter. Beginning at one long side,
5
CAN"T READ COPY
6
log, cutting 3/4 of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with next segment, twisting so it sits on the opposite side of roll. Continue down log, alternating sides. Repeat with remaining dough, butter and filling: place on second baking sheet.
7
6. Preheat oven to 350 with racks on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush dough with egg wash, avoiding filling. Bake on upper and lower racks, switching positions of sheets halfway through, until cooked through, and golden brown, about 30 minutes. Carefully slide cakes onto wire racks, and let cool completely before slicing.