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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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let your bread machine prepare a lovely sweet dough, then roll it out and fill it for this pretty coffee cake shared by Claudeen Penry, Atkinson, Nebraska. Ingredients:
3/4 cup warm 2% milk (70° to 80°) |
1/4 cup butter, melted |
1 egg, lightly beaten |
3 tablespoons water (70° to 80°) |
3 tablespoons sugar |
3/4 teaspoon salt |
3-1/3 cups king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
filling: |
1/4 cup sugar |
1/4 cup packed brown sugar |
3 tablespoons shortening |
1/2 cup maraschino cherries, drained and chopped |
1/2 cup raisins |
1/4 cup chopped walnuts |
confectioners' sugar |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. For filling, combine the sugars in a small bowl; cut in shortening until crumbly. Stir in the cherries, raisins and walnuts; set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 20-in. x 10-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a heart. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown, covering with foil to prevent overbrowning during the last 10 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar. Yield: 1 loaf (2 pounds).
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