Triple Citrus Coffee Cake 

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Instructions
Butter a large bowl, set aside. Stir warm water, yeast and 1 teaspoon sugar in another large bowl until yeast dissolves. Let stand until foamy. about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour. 1 cut at a time (add up to 1 cut flour if needed). Until dough pulls away from sides of bowl and forms a ball.

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 tablespoon butter. Loosely cover with plastic wrap; let dough rise until double in bulk, about 1 1/2 hours.

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.

Butter two baking sheets; set aside. Punch down dough and divide in half. Roll out one half into a 11 x 15 inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2 inch border. Spread 1 1/2 cups filling evenly over butter. Beginning at one long side. tightly roll dough into a log. encasing filling. Pinch seam to seal.

Carefully transfer log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along one long side of 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 fill; place on second baking sheet.

Preheat oven 350 degrees with rack on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost double 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.

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Yields: 16 Servings



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