Coffeecake: Cherry Walnut Coffeecake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1 teaspoon salt
1/4 cup sugar
1 teaspoon grated lemon rind
1 cup butter or margarine
1 cup milk, scalded
5 to 5-1/2 cups bread flour
2 eggs, beaten
2 cups chopped walnuts
1/2 cup chopped maraschino cherries
3 tablespoons sugar
Confectioners’ sugar icing Recipe
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir salt, sugar, lemon rind, and butter into scalded milk; cool to lukewarm (105°F). Add milk mixture, 2 cups flour, and eggs to dissolved yeast; beat until smooth. Stir in enough remaining flour to make a stiff dough. Cover; let rise in a warm, draft-free place for 20 minutes.
In a medium bowl, combine walnuts, cherries, and sugar. Spray 2 baking sheets with non-stick vegetable spray.
Turn dough out onto a well floured board; divide in half. Roll each half into a 14x18-inch rectangle. Spread with cherry-walnut filling. Starting at a long edge roll up, jelly-roll fashion; pinch seams to seal. Place on prepared baking sheet. Cut diagonal slits, about 1-inch apart, down the length of each roll and about two-thirds of the way through. Pull cut pieces out alternately right and left. Grease tops lightly. Cover; let rise until doubled, about 1 hour.
Preheat oven to 375°F. Bake 25 to 30 minutes or until golden brown. Remove from baking sheets; cool completely on a wire rack. Drizzle with confectioners’ sugar icing.
Makes 2 coffeecakes
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