Servings: 16
Yield: 1 Coffee Cake
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup water
1/4 cup milk
2 eggs, at room temperature
1/2 cup chopped candied cherries
ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white, beaten
1/2 cup chopped almonds, toasted
Confectioners' Sugar Icing (optional)
CONFECTIONERS' SUGAR ICING
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon milk (1 to 2 tablespoons)
1. In large bowl mix 3/4 cup flour, sugar, undissolved yeast, cardamom and salt.
2. Heat butter, water and milk until hot to touch (125º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.*
3. Prepare Almond Filling: Combine almond paste with egg white. Beat with fork until well blended. Stir in chopped almonds.
4. Punch dough down. On lightly floured surface, roll dough to 9 × 30-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
5. Bake at 350ºF for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. Makes 1 coffeecake.
To Make Confectioners' Sugar Icing:
In small bowl, combine 1 cup confectioners' sugar, 1/4 teaspoon almond extract and 1 to 2 tablespoons milk. Beat until smooth.
Yield: 1 Coffee Cake
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup water
1/4 cup milk
2 eggs, at room temperature
1/2 cup chopped candied cherries
ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white, beaten
1/2 cup chopped almonds, toasted
Confectioners' Sugar Icing (optional)
CONFECTIONERS' SUGAR ICING
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon milk (1 to 2 tablespoons)
1. In large bowl mix 3/4 cup flour, sugar, undissolved yeast, cardamom and salt.
2. Heat butter, water and milk until hot to touch (125º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.*
3. Prepare Almond Filling: Combine almond paste with egg white. Beat with fork until well blended. Stir in chopped almonds.
4. Punch dough down. On lightly floured surface, roll dough to 9 × 30-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
5. Bake at 350ºF for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. Makes 1 coffeecake.
To Make Confectioners' Sugar Icing:
In small bowl, combine 1 cup confectioners' sugar, 1/4 teaspoon almond extract and 1 to 2 tablespoons milk. Beat until smooth.
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