Choice of Fillings*
1. For the dough: Sprinkle yeast over warm water in bowl of standing mixer fitted with paddle; stir to dissolve. With mixer set on lowest possible speed, mix in sugar, eggs, milk, and vanilla until well combined. Add 3 1/4 cups flour and salt, mixing at low speed until flour is incorporated, about 1 minute. Increase mixer speed to medium-low and add butter pieces one at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace paddle with dough hook and add remaining 1 cup flour; beat at medium-low speed until soft and smooth, about 5 minutes longer. Increase speed to medium and beat until dough tightens up slightly, about 2 minutes longer.
2. Scrape dough (which will be too soft to pick up with hands) into straight-sided plastic container or bowl using plastic dough scraper. Cover container tightly with plastic wrap and let dough rise at warm room temperature until doubled in size, 3 to 4 hours. Punch dough down, replace plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread dough about 1-inch thick on baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
3. For the egg wash: Beat egg and cream or milk in small bowl until combined. Cover with plastic wrap and refrigerate until ready to use.
4. For the streusel topping (optional): Mix brown and granulated sugars, flour, cinnamon, and salt in small bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture is crumbly. Chill thoroughly before using. (Can be refrigerated in an airtight container up to 2 weeks).
5. For the icing (optional): Whisk all ingredients in medium bowl until smooth. (Can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using, if necessary.)
6. For the filling: choose from below*
7. For the cakes: Turn chilled dough, scraping container sides with rubber spatula if necessary, onto lightly floured work surface. Roll, shape, and top or fill following step-by-step intstructions below.
8. Cover loosely with plastic wrap on parchment-covered baking sheet and let cakes rise until slightly puffed (will not increase in volume as dramatically as a leaner bread dough), about 1 1/2 to 2 hours. (After this final rise, unbaked cakes can be refrigerated overnight and baked the next morning.)
9. Adjust oven rack to middle position and heat oven to 350 degrees. Working with and baking one coffee cake at a time, brush Egg Wash evenly on exposed dough. Sprinkle evenly with streusel topping, if using. Slide baking sheet onto a second baking sheet to prevent bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in center of cake registers 190 degrees, 25 to 30 minutes. Slide parchment with coffee cake onto rack and cool at least 20 minutes. Drizzle icing over cake, if using, and serve.
*Fillings
Sweet Cheese Filling
8 ounces cream cheese
1/4 cup granulated sugar
2 1/2 tablespoons unbleached all-purpose flour
pinch table salt
2 teaspoons grated lemon zest from 1 lemon
1 large egg
1/2 teaspoon vanilla extract
Beat cream cheese, sugar, flour, and salt with hand-held electric mixer or in workbowl of standing mixer fitted with paddle at high speed until smooth, 2 to 4 minutes. Add lemon zest, egg, and vanilla; reduce beater speed to medium and continue beating, scraping down sides of bowl at least once, until incorporated, about 1 minute. Scrape mixture into small bowl and chill thoroughly before using. (Can be refrigerated in an airtight container up to 3 days).
Apricot-Orange Filling
12 ounces dried apricots (about 2 cups)
3 tablespoons granulated sugar
1 tablespoon grated orange zest
3 tablespoons orange juice from 1 orange
2 tablespoons rum (optional)
Bring apricots, sugar, and 1 cup water to boil in medium saucepan over medium-high heat. Reduce heat to medium and, stirring occasionally, boil gently until apricots are soft and water has nearly evaporated, 16 to 18 minutes. Off heat, add orange zest and juice (and rum, if using); transfer mixture to food processor workbowl fitted with steel blade and process until smooth, about 1 minute, stopping to scrape sides of bowl at least once. Scrape mixture into small bowl and cool to room temperature before using. (Can be refrigerated in an airtight container up to 3 days.)
Berry Filling
12 ounces fresh raspberries or frozen raspberries, or fresh or frozen blueberries (about 2 1/2 cups)
3 tablespoons granulated sugar
2 tablespoons lemon juice from 1 lemon
pinch table salt
pinch ground cinnamon
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Bring berries, sugar, lemon juice, salt, cinnamon, and cornstarch mixture to boil, stirring occasionally, in medium saucepan over medium heat. Continue boiling, stirring constantly, until mixture is thick and shiny, 1 1/2 to 2 minutes. Scrape mixture into small bowl, cover, and chill thoroughly before using. (Can be refrigerated in an airtight container up to 3 days.)
STEP BY STEP: Coffee Cakes - Horseshoe
1. Working with a half recipe of cold dough at a time, use your fingertips to shape the dough evenly into a 5-by-6-inch rectangle.
2. Roll the dough evenly into a 15-by-9-inch rectangle (dough should be about 1/4-inch thick). During rolling, straighten the dough occasionally with a pastry scraper, as shown.
3. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long side. Straighten the sides again with a pastry scraper to keep the rectangle even.
4. Using both hands, roll the dough up evenly lengthwise.
5. Pinch the dough securely to seal the seam. Do not seal the ends of the roll.
6. Place the roll in a semicircle on a prepared baking sheet. Using scissors, cut 2/3 of the way into the dough at 2-inch intervals.
7. Gently lift and separate the cut sections and flatten them slightly. Cover with plastic wrap and proof until slightly puffed, 1 1/2 to 2 hours. Brush uncut surfaces with egg wash and bake as directed.
STEP BY STEP: Coffee Cakes - Lattice Top
1. Working with a half recipe of cold dough at a time, shape dough into a 5-by-6-inch rectangle, then roll into an 8-by-12-inch rectangle (dough should be about 1/3-inch thick). Straighten with a pastry scraper to keep the sides even.
2. Place on a prepared pan. Spread a 3-inch-wide strip of filling down the center of the dough, leaving a 1 1/2-inch border at each short end.
3. Using a knife, cut a 1 1/2-inch square out of each corner of the dough.
4. Using scissors, cut a triangle with 1 1/2-inch sides in the center of each long side of the dough. Cut two more triangles (leaving a 1-inch strip of dough between each triangle) to the right and two to the left of the center triangle. Set aside dough scraps. Repeat with second long side.
5. Fold the ends over the filling, pinching the corner edges together to seal.
6. Bring the sections of dough from the long sides together in the center, overlapping the ends and pinching tightly to secure.
7. Cover lightly with plastic and proof until slightly puffed, 1 1/2 to 2 hours. Brush with egg wash and sprinkle streusel topping down the center, leaving a 1-inch border down each side. Bake as directed.
STEP BY STEP: Coffee Cakes - Twisted Coil
1. Working with a half recipe of cold dough at a time, shape dough into a log about 8 inches long and 2 inches in diameter. Using your outstretched hands, roll the log evenly into a 40-inch rope about 1 inch in diameter.
2. With your fingers closed, gently press the log to flatten slightly into a 1 1/2-inch-wide strip.
3. Using both hands, twist the rope.
4. Loosely coil the rope to form a circle, leaving a 1/4-inch space between coils. Tuck the end under and pinch to secure. Place the cake on a parchment paper-lined sheet and cover with plastic wrap.
5. Proof until slightly puffed, 1 1/2 to 2 hours. Brush with egg wash and place the filling over the center of the top, leaving a 1 1/2-inch border all around the edges. If desired, sprinkle the top with streusel. Bake as directed.
6. After baking, dip a spoon into the white icing and drizzle it over the cooled cake.