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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 20 |
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I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends. Gwen Roffler, Grassy Butte, North Dakota Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm milk (110° to 115°) |
1/4 cup warm water (110° to 115°) |
2 eggs |
1/4 cup butter, softened |
3 tablespoons sugar |
1-1/2 teaspoons salt |
1 teaspoon grated lemon peel |
1/2 teaspoon ground cardamom |
3 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 teaspoon almond extract |
1/2 teaspoon grated lemon peel |
2/3 cup finely chopped blanched almonds |
1/2 cup chopped red and green candied cherries |
glaze: |
2/3 cup confectioners' sugar |
2 teaspoons lemon juice |
1 teaspoon water |
Directions:
1. In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate.
4. Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.
5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.
6. Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely. Yield: 20 servings.
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