By Lynn Crawford
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A light dessert that will impress all your friends and family. 


Total Time


  • 1 cup candied fruit which has been soaked for a week or more in dark rum
  • 4 cups all-purpose unbleached flour
  • 1 cup unsalted butter
  • 1 tablespoon dry yeast (I use saf)
  • 1 cup whole milk
  • 3 tablespoons pure cane sugar
  • 3 extra-large eggs, beaten
  • 1/2 cup walnuts, coarsely chopped
  • Pinches of sea salt

For the filling:

  • 2 tablespoons unsalted butter
  • 2 teaspoons cinnamon
  • 3 tablespoons sugar

For the glaze:

  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 to 1 1/2 cups sifted confectioners' sugar
  • 3 tablespoons milk


  1. All ingredients are used cold. Mix flour and butter together, like pie crust.
  2. Dissolve yeast in small amount of the milk, then add remainder of milk and the other ingredients.
  3. Combine this mixture with the flour and butter.
  4. Allow dough to rise in refrigerator overnight.
  5. Heat oven to 350 degrees F.
  6. In the morning, divide into two equal parts and roll thin.
  7. Spread with soft butter and cover with sugar and cinnamon.
  8. Roll like a jelly roll. Allow to rise until double in bulk (about two hours).
  9. Bake for about 30 minutes, or until nicely browned. Cover with glaze. 

For the glaze:

  1. Mix well, mashing sugar to get rid of any lumps.
  2. Spread on coffee cakes while still warm.


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