Here is a simple and popular multipurpose yeasted coffeecake to serve as a breakfast loaf with streusel topping or as sticky buns.
Combine in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 package active dry yeast (2 1/4 teaspoons per package)
1/4 cup warm (105┬░ to 115┬░F) water
Add:
1/2 cup cake flour
1/3 cup sugar
1 teaspoon salt
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla
Mix by hand or on low speed until blended. Gradually stir in:
2 cups bread flour
Mix for 1 minute until the dough comes together. Knead by hand for about 10 minutes or with the dough hook on low to medium speed for 5 to 7 minutes until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Add:
6 tablespoons very soft butter
Vigorously knead in the butter until completely incorporated and the dough is once again smooth. Place the dough in a large buttered bowl. Cover with plastic wrap and let rise in a warm place (75┬░ to 80┬░F) until doubled in volume, about 1 1/2 hours.
Punch down the dough, knead briefly, and refrigerate, covered, until doubled again, 4 to 12 hours. Punch down the dough and shape it. If it has not yet doubled, let the dough finish rising in a warm place, punch it down, and refrigerate for 30 minutes.
