Servings: 24
Yield: 3 Coffee Cakes
Notes: *As an alternate filling, try this cherry-almond mixture:
Cherry-Almond Filling: With fork, beat 1 cup (8 ounces) almond paste with 1 egg white. Stir in 1 cup chopped, blanched almonds, toasted. Divide and spread over each rectangle as directed above. Evenly divide 1 1/2 cups chopped candied cherries over almond mixture on each rectangle. Make cuts in dough; continue as directed above.
RUIT NUT FILLING*, *see notes
2 cups chopped mixed candied and/or dried fruits
1 cup chopped pecans or walnuts, toasted
2/3 cup firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 egg white
DOUGH
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup granulated sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup butter or margarine
4 eggs
GLAZE
1 cup confectioner's sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1. Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125º to 130ºF); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle.
2. Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes.
3. Mix remaining ingredients except Glaze to make filling; reserve.
4. Divide dough into three equal parts. Roll each part into rectangle, 15- × 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover and let rise in warm place 30 to 45 minutes or until double.
5. Bake at 350ºF for 15 minutes; cover with aluminum foil and switch position of cookie sheets in oven. Bake 10 to 20 minutes longer or until done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over coffeecakes. If desired, decorate with candied cherries.
To Make Glaze: Mix all ingredients until desired consistency.
Yield: 3 Coffee Cakes
Notes: *As an alternate filling, try this cherry-almond mixture:
Cherry-Almond Filling: With fork, beat 1 cup (8 ounces) almond paste with 1 egg white. Stir in 1 cup chopped, blanched almonds, toasted. Divide and spread over each rectangle as directed above. Evenly divide 1 1/2 cups chopped candied cherries over almond mixture on each rectangle. Make cuts in dough; continue as directed above.
RUIT NUT FILLING*, *see notes
2 cups chopped mixed candied and/or dried fruits
1 cup chopped pecans or walnuts, toasted
2/3 cup firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 egg white
DOUGH
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup granulated sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup butter or margarine
4 eggs
GLAZE
1 cup confectioner's sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1. Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125º to 130ºF); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle.
2. Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes.
3. Mix remaining ingredients except Glaze to make filling; reserve.
4. Divide dough into three equal parts. Roll each part into rectangle, 15- × 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover and let rise in warm place 30 to 45 minutes or until double.
5. Bake at 350ºF for 15 minutes; cover with aluminum foil and switch position of cookie sheets in oven. Bake 10 to 20 minutes longer or until done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over coffeecakes. If desired, decorate with candied cherries.
To Make Glaze: Mix all ingredients until desired consistency.
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