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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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As warm and welcoming as a Christmas wreath, this cheery cherry coffee ring is delicious and drizzled with a pretty pink glaze. My family insists I make it for the yuletide season. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
1 egg, lightly beaten |
1/4 cup sugar |
1/4 cup shortening |
3/4 teaspoon salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
12 maraschino cherries, chopped and patted dry |
filling: |
2/3 cup graham cracker crumbs (about 10 squares) |
3/4 cup packed brown sugar |
1/3 cup butter, melted |
glaze: |
1 cup confectioners' sugar |
1/4 teaspoon almond extract |
6 to 8 teaspoons maraschino cherry juice |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour.
3. Punch dough down. Turn onto a floured surface; roll into an 18-in. x 12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread. Yield: 1 loaf.
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