Triple Citrus Coffee Cake

Martha Stewart Living

Makes 12 servings
MAKES 2 SIXTEEN-INCH  LONG LOAVES: EACH SERVES 6 TO 8

    13 tablespoons unsalt butter melted, cooled                    
    1/2 cup warm water (110 deg.)                                  
    2 envelopes active dry yeast (scant 2 tbsp.)                   
    2/3 cup + 1 tsp. sugar                                         
    1 cup fresh orange juice                                       
    2 lg. eggs light beat                                          
    1 lg. egg light beat (for wash)                                
    Zest of 1 lemon, lime AND orange                               
    1 teaspoon table salt                                          
    5-6 cups flour +M4 dusting                                     
    1 pound cream cheese room temp.                                
    1 cup confectioners' sugar                                     
    2 lg. egg yolk                                                 
    2 teaspoons vanilla extract                                    
    1 cup dried cranberries (4 1/4 oz.)                            
    2/3 cup poppy seeds                                            

Butter a large bowl: set aside. Stir warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until dough pulls away from sides of bowl and forms a ball.

Turn out dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to buttered bowl: brush dough with 1 tablespoon butter. Loosely cover with plastic wrap, let dough rise until doubled in bulk, about 1 1/2 hours.

Meanwhile, stir cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in dried cranberries and poppy seeds, set aside.

Butter two baking sheets, set aside. Punch down dough, and divide in half. Roll out one half into an 11-by-15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2 in. border. Spread 1 1/2 cups filling evenly over butter. Beginning at one long side, tightly roll dough into a log. encasing filling. Pinch seam to seal.

Carefully transfer log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along one long side of log. cutting three-quarters of the way across Lift the first segment, turn it cut side up. and lay it flat. Repeat with next segment, twisting so it sits on the opposite side of roll. Continue down log. alternating sides. Repeat with remaining dough, butter, and filling; place on second baking sheet.

Preheat oven to 350° with racks on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush dough with egg wash, avoiding filling. Bake on upper and lower racks, switching positions of sheets hallway through, until cooked through and golden brown, about 30 minutes Carefully slide cakes onto wire racks, and let cool completely before slicing.