Struesel Coffee Cake
2 1/2-3 C. flour
1 pkg. active dry yeast
1/2 C. milk
1/3 C. sugar
1/3 C. butter
3/4 tsp. salt
1 egg
1 tblsp. finely shredded lemon peel
1/2 tsp. vanilla
In a large mixing bowl, combine 1 1/4 C. flour and yeast. Heat milk, sugar, butter, and salt in saucepan till warm, butter will be almost melted. Add to mixing bowl flour. Add egg lemon peel, and vanilla. Stir for half a minuter to 3 min. at high speed. Stir in as much of remaining flour as you can using a wooden spoon. Turn out onto lightly floured surface. Knead in enough flour to make a soft dough. Shape into a ball. Turn into a lightly greased bowl. Let rise.
Devide in half. Let rest 10 minutes. Place in pan sprinkle with half strousel topping each. Let rise bake at 375* about 20 min. Drizzle with Confectioners Icing.
Streusel Topping
1/2 C. flour 1/3 C. brown Sugar
1 tsp. cinnamon 1/3 C. butter
2 tbls. chopped nuts
Combine flour, brown sugar, and cinnamon. Cut in butter. Add nuts and mix well.
Confectioner's Icing
1 C. powdered sugar 1/4 tsp. vanilla
1 1/2 tblsps. milk
Mix all ingrediants together to desired consistancy. Drizzle over bread, rolls, etc.