Morning Sweets with Chef Susan Holding

Cream Cheese Coffee Cake 

1 8 oz. carton sour cream

½ cup sugar

½ cup butter (1stick) melted

1 tsp. Salt

2 — ¼ oz. Packages active dry yeast

½ cup warm water

2 eggs, slightly beaten

4 cups flour



2 – 8 oz. Pkg. Cream cheese

¾ cup sugar

1 egg

1/8 tsp salt and 2 tsp vanilla



2 cups powdered sugar

¼ cup milk

2 tsp vanilla


Heat sour cream in saucepan.  Remove from heat and add butter, sugar and salt.  Dissolve yeast in water.  Stir in sour cream mixture after cooled slightly.  Add eggs.  Mix in flour, a bit at a time to make a soft dough.  Cover and chill over night or at least 5-6 hours.


Mixing in food processor/mixer.  Combine cream cheese, sugar, egg, and vanilla and set aside.


Divide dough into 4 portions.  Knead just 4-5 times and roll into a 12 x 8 inch rectangle.  Spread filling to ½ inch of the edge.  Roll from long side and pinch edges to seal.  Place seam side down on baking sheet lined with parchment paper.   Make slashes or X’s across the top.  Allow to rise about 1 hour (until doubled) in warm place.  Bake at 350 for 15-20 minutes.


Drizzle with glaze while warm.



Moravian Sugar Cake

1 cup sugar

1 ½ cup butter, melted

1 tsp. Salt

2 — ¼ oz. Packages active dry yeast

1 cup warm water

1 cup hot mashed potatoes

2 eggs, slightly beaten

5-6 cups flour


1 ½ cup brown sugar (light)

5 tsp cinnamon


Add yeast to warm water.  Combine sugar, salt, eggs, 1 cup butter.  Add in potatoes and add flour 1 cup at a time.  Add in yeast/water.  Beat until smooth.   Place in well buttered bowl and allow to rise until doubled, about 1-2 hours.


Using 3 8×8 or 2 9×13 pans, press dough into pans.  Allow to rise until doubled in warm place.  Make dimples in dough, and sprinkle with brown sugar and cinnamon mixture.  Drizzle with ½ cup butter.  Bake in preheated 350 degree oven for 20 minutes or until bottom is golden.  Serve warm or room temperature.


Cinnamon Rolls



2 pkg. active dry yeast

1 C. warm water (105-115 degree)

2/3 C. plus 1 tsp. granulated sugar, divided

1 C. warmed milk

2/3 C. butter

2 tsp salt

2 eggs, slightly beaten

7-8 C. all-purpose flour, or more if needed



1 C. melted butter, divided (2 sticks)

1 3/4 C. granulated sugar, divided

3 Tbsp. ground cinnamon

1 1/2 C. chopped walnuts, optional

1 1/2 C. raisins, optional


Creamy glaze:

2/3 C. melted butter (1 stick plus 2 Tbsp.)

4 C. powdered sugar

2 tsp vanilla

4-8 Tbsp. hot water


In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).


Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.


While rolls are rising, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.


To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.


Alternate Icing:



2 cups margarine (yes, really margarine!)

2 cups cream cheese

4 cups powdered sugar

2 teaspoons lemon juice

2 teaspoons vanilla extract




Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.

Croissants and Morning Buns


Croissant Dough



Flour 595 1190
Salt 11 22
Sugar 56.5 113
Yeast 9 gm   (1 T) 18
Milk 198 396
Water 227 454
Melted   Butter 28.5   (2 T) 57   (4T)
Cold   Butter 1 ½   cups 3   cups
Flour 2 T 4T



Morning Bun Variation


Roll Dough into rectangle (after two turns)

1 egg in 1 cup water

Brown Sugar/Cinnamon/Granulated Sugar (2 ½ tsp. cinnamon per 1 ½ # sugar half & half)

Cut 2 inch slices into well-greased muffin cups, cut side down.   Will stand about ½ inch over top of muffin cup.

Bake immediately at 350 for 25-50 minutes

Rest a few minutes, then garnish by rolling buns in Sugar/Cinnamon mixture (1# sugar, 2 ½ tsp cinnamon).

Marble Pound Cake (Quatre Quart Marbre)

125 gm butter
180 gm sugar
3 eggs
300 gm flour
10 gm baking powder
100 gm milk

Marble Effect:
30 gm cocoa
30 gm milk

Prepare molds by buttering- wait for butter to firm.
1.  Add butter.
2.  Add sugar (powdered)
3.  Add eggs, a little at a time
4.  Add sifted flour and baking powder.

Mix in the milk.
Separate the batter into three bowls in three equal parts.   One with cocoa, one with vanilla and one with orange zest and pink food coloring.
Fill molds about ¾ full, alternating colors and flavors
Using tip of knife marble the flavors without touching sides.



6 eggs

240 gm sugar

340 gm flour

340 gm melted butter


Lemon zest

Apricot glaze (nappage)

Melt butter and let milk solids drift to the bottom.  Butter molds.  Turn upside down to allow butter to set and not pool in bottom.

Sift flour.

Combine eggs and sugar, add lemon zest and vanilla.  Whip to ribbon stage.  Lift to make mixture light and creamy.

Fold in flour about 1/3 at a time.  Add butter slowly without adding milk solids.  Fill molds about ¾ full and bake in 325-350 degree oven for about 40 minutes or until done (clean toothpick).

Turn out of pans immediately.  Place in cool place or refrigerator.  Make syrup with water and powdered sugar  and lemon juice.  Spread nappage over cake.  Glaze cakes when cool.  Set in refrigerator again.  Brush with sugar glaze when cool.  Set in oven for just a few moments to set sugar glaze.  Garnish with fresh berries as desired.


One thought on “Morning Sweets with Chef Susan Holding

  1. Pingback: French Fridays with Dorie – Provencal Chive & Thyme Fougasse « alwaysaddmorebutter

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