Jette'S Mother'S Coffeecake - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water
3 eggs, separated
1/2 c. milk
3 1/4 c. flour, divided
1 1/4 c. sugar, divided
1 tsp. salt
1 c. cold margarine or butter
1 1/2 tsp. grated lemon rind (optional)
1 c. lightly toasted ground filberts
confectioners sugar

Preparation

Dissolve yeast in water.
Beat egg yolks thoroughly, then beat in milk and yeast mixture.
In a large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt.
Cut in butter until particles are fine.
Stir in yeast mixture and lemon peel.
Cover and let stand 30 minutes.
Stir in about 1/4 cup flour or enough to make a soft dough.
Turn out on a floured board and knead (adding flour only if necessary to prevent sticking) until smooth and satiny.
Place in greased bowl, cover tightly and refrigerate 12 hours or overnight.
After removing from refrigerator, let stand at room temperature to warm (or press with hands to warm and soften). Roll into a 20 x 16-inch rectangle.
Stir together egg whites, nuts and remaining cup of sugar.
Spread on dough.
Starting at lengthwise edge nearest you, roll as for jelly roll.
Grease Bundt pan, then carefully lift roll and place, seam side up, in prepared pan, adjusting to fit and overlapping ends to join.
Cover and let stand 2 to 2 1/2 hours.
Bake at 325\u00b0 for 1 hour and 15 minutes or until a rich golden brown.
(Start to check after 30 minutes and when top begins to turn golden, cover loosely with foil for remainder of baking time.)
Cool in pan 10 minutes, then gently loosen at edges and around center tube.
Turn out on wire rack. Sprinkle with confectioners sugar, sifted.
Makes 18 slices.
This sounds time-consuming to prepare, but it is very easy and very delicious.