Sweet Potato Coffee Cake with Caramel Glaze

Hands on time : 30 minutes total time : 3 hours (incl. glaze) Make 10 to 12 serving

2 ------------------(1/4-ounce) envelopes active dry yeast

1/2 ----------------cup warm water (105* to 115*)

1--------------------teaspoon granulated sugar

5 -1/2 ------------cups bread flour , divided

1 -1/2 ------------teaspoon salt

1 -------------------teaspoon baking soda

1 -------------------cup cooked mashed sweet potato

1 -------------------large egg , lightly beaten

1 -------------------cup buttermilk

1/3 ----------------cup granulated sugar

1/4 ----------------cup butter , melted

1 -------------------tablespoon orange zest

2/3 ---------------cup gradulated sugar

1/3 ----------------cup firmly packed brown sugar

1 -------------------tablespoon ground cinnamon

1/4 ----------------cup butter , melted

1) Stir together first 3 ingredients in a 1-cup glass measuring cup ; let stand 5 minutes .

2) Stir together 4 -1/2 cups bread flour , salt and baking soda .

3) Beat yeast mixture and 1/2 cup bread four at medium speed with a heavy-duty electric stand mixer until well blended . Gradually add sweet potato , next 5 ingredients and flour mixture , beating until well blended .

4) Tough out onto a well floured surface , and knead until smooth and elestic 9About 4 to 5 minutes) , gradually adding remaining 1/2 cup bread flour . Place dough in a lightly greased large bowl , turning to greased top . Cover and let rise in a warm place (85*) , free from drafts . 1 to 1 -1/2 hours or until double in bulk .

5) Stir together 2/3 cup gradulated sugar and next 2 ingredients . Punch dough down ; turn out onto a well floured surface . Divide dough in half . Roll 1 portion into a 16x12-inch rectangle . Brush with half of the 1/4 cup melted butter . Sprinkle with half of sugar mixture . Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife .

6) Loosely coil 1 strip and place in center of a lightly greased 10-inch round pan . Loosely coil remaining dough strips , 1 at a time around center strip , attaching each to the end of the previous strip to make a single layer spiral .(Sugar sides of dough strips should face center of spiral) Repeat with remaining dough half , butter and sugar mixture .

7) Cover and let rise in a warm place (85*) free from drafts or until double in size .

8) Preheat oven to 350* . Bake 30 minutes or until lightly browned and done . Cool in pans on a wire rack 10 minutes . Remove from pans to serving plates . Prepare Caramel Glaze and brush over swirls .

CARAMEL GLAZE :

Prep time :---15 minutes --- Total time : ---15 minutes ---Makes about 1 -1/2 cups

1 ---------------cup firmly packed brown sugar

1/2 ------------cup butter

1/4 ------------cup evaporated milk

1 ---------------cup powdered sugar , sifted

1----------------teaspoon vanilla extract

Bring first 3 ingredients to a boil over medium heat , whisking contantly . Boil , whisking constantly 1 minute . Remove from heat ; whish in powdered sugar and vanilla until smooth . Stir gently 3 to 5 minutes or until mixture begins to cool and thicken . Use immediately over coffee cake .