Bird’s Nest Coffee Cake

A delightful way for your family to greet the end of winter can be by getting together and baking up tasty treats that signify renewal, such as Sweet Chicks and Bird’s Nest Coffee Cake


3-1⁄2 to 4 cups all-purpose flour

1⁄3 cup sugar

2 envelopes Fleischmann’s RapidRise Yeast

2 teaspoons freshly grated orange peel

1 teaspoon salt

3⁄4 cup water

1⁄3 cup milk

1⁄4 cup butter or margarine

9 eggs

1⁄2 cup chopped almonds, toasted

1 tablespoon water

Food coloring


Orange Glaze:

1 cup powdered sugar

1 to 2 tablespoons orange juice


Combine 1-1⁄2 cups flour, sugar, undissolved yeast, orange peel and salt in large mixing bowl. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured _surface till smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 _minutes. Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs). Bake at 350°F for 30 to 35 minutes or until done. Remove from sheet; let cool on wire rack. Brush eggs with food coloring. Drizzle Orange Glaze over bread: Combine glaze ingredients in small bowl; stir until smooth. Serve warm. Refrigerate any leftovers.


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