Orange-Cranberry Coffee Cakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Baking is my favorite thing to do. So during the holiday season, I can often be found in my kitchen preparing festive baked goods, such as these coffee cakes. Loraine E. Meyer, Bend, Oregon Ingredients:
1/2 cup sugar |
1 package (1/4 ounce) active dry yeast |
1-1/4 teaspoons salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/2 cup butter, cubed |
1/4 cup water |
1 egg |
filling: |
1 cup fresh or frozen cranberries, thawed |
1/4 cup sugar |
1/4 cup chopped walnuts |
1/4 cup dark corn syrup |
1 tablespoon grated orange peel |
1/4 teaspoon ground ginger |
icing: |
2-1/2 cups confectioners' sugar |
3 tablespoons plus 1 teaspoon orange juice |
1/4 cup toasted chopped walnuts |
Directions:
1. In a large bowl, combine the sugar, yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Place cranberries in a blender; cover and process until chopped. Drain well; discard liquid from cranberries. In a small bowl, combine cranberries with remaining filling ingredients. Set aside.
4. Punch down dough; turn onto a lightly floured surface. Divide in half. Roll each half into a 16-in. x 10-in. rectangle; spread with filling to within 1 in. of edges. Roll up each jelly-roll style, starting with a long side; seal seams. Place in greased 15-in. x 10-in. x 1-in. baking pans; shape ends to form crescent shapes.
5. With kitchen scissors or a small sharp knife, cut a lengthwise slit down the center of each loaf, 1/2 in. deep and stopping 2 in. from the ends.
6. Cover loaves and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
7. Combine confectioners' sugar and orange juice; drizzle over coffee cakes. Top with walnuts; press onto icing to secure. Yield: 2 coffee cakes (12 servings each).
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