Lucille's Coffee Cake

From Martha Stewart

This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.

Yield Makes 4

Ingredients   
For the Dough
        2 cups whole milk
        1/2 cup plus a pinch granulated sugar
        3/4 cup (1 1/2 sticks) salted butter, plus more for bowl
        2 teaspoons salt
        2 packets active dry yeast (1 scant tablespoon each)
        1/2 cup warm water (110 °F to 115°F)
        2 large eggs, lightly beaten
        6 to 8 cups all-purpose flour, plus more for work surface
   
For the Filling
        1 cup (2 sticks) salted butter, melted, plus more for baking sheets
        1 cup granulated sugar
        2 teaspoons ground cinnamon
        8 cups firmly packed light-brown sugar
        6 cups raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts
   
For the Icing
        2 cups confectioners' sugar
        1/4 cup water

Method   
In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
   
Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
   
Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
   
Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
   
Preheat oven to 375°F. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
   
Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
   
Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350°F, and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
   
Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.