Starburst Coffee Cake

To make the dough, place the dough ingredients in your mixture and mix them all together until you have a smooth dough.

Shape the dough into a smooth ball and transfer to a greased bowl and be sure to spray the top of the dough so it doesn’t dry out while proofing. Cover and let the dough double in size.

Once the dough has doubled in size, divide into two equal portions.

Roll one portion of dough into a 12 inch circle. Place a cup into the center of the dough and divide the dough into 4 equal pie portions while only cutting up to the glass. Don’t cut all the way across the dough.

Divide each dough portion into 4 equal portions so you 16 strips of dough with a solid center piece where the glass was.

Take two strips of the dough and twist into 4 twists pinching the end of the dough to hold it together. Go all the away around so you have 8 twisted strips now.

Roll each strip up in a counter clockwise roll removing three twisted strips and setting them aside. Gently tuck the remaining twists of dough around the center portion of the dough being sure to leave the center portion open.

Roll up the 3 twisted dough strips and gently arrange them in the center of the dough coffee cake. You're essentially creating a daisy flower when you're done. Transfer to a parchment lined baking sheet you have lightly sprayed with vegetable spray.

Spray the top of the coffee cake with vegetable spray and allow it to double in size.

Preheat your oven to 350 degree’s.

Just before baking the coffee cake, carefully brush with an egg wash ( one egg white plus 1 tbsp water).

Bake the coffee cake for about 30 minutes in your preheated oven or until golden brown.

Remove from the oven and let the coffee cake cool completely.

To finish, spoon your favorite jam around the baked coffee cake into all the crevices.

In a bowl, whisk together the powdered sugar, vanilla and milk until smooth and creamy. Drizzle over the coffee cake. Serve and enjoy!