Ring: Cheese-Filled Coffee Ring
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/3 cup lukewarm water (105°F)
1 teaspoon sugar
6 tablespoons butter or margarine
1/3 cup milk, scalded
2-3/4 to 3-1/4 cups bread flour
1/3 cup sugar
3/4 teaspoon salt
1 egg, lightly beaten
Cheese Filling (below)
Lemon Frosting (below) Recipe
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir butter into scalded milk; cool to lukewarm (105°F). Add milk mixture, 1 cup flour, sugar, salt, and egg to dissolved yeast; beat until smooth. Stir in enough remaining flour to make a soft dough. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
Prepare Cheese Filling. Spray a 6-1/2 cup ring mold with non-stick vegetable spray.
Stir dough down; turn out onto a well floured board and knead briefly. Roll dough into an 18-inch circle; lay over the ring mold. Carefully fit dough into bottom and up the sides of the ring mold leaving about a 1-inch overhang. Pour in the Cheese Filling. Lift overhang edges and lap over the filling; seal to inside ring of dough. Cut an "X" through the dough covering the center ring of the mold forming triangles. Fold each triangle back over the dough. Cover; let rise until doubled, about 1 hour.
Preheat oven to 350°F. Bake for 30 minutes or until a tester inserted in center comes out clean. Remove from the ring mold; cool on a wire rack. Frost with Lemon Frosting while still warm.
CHEESE FILLING
1 3-ounce package cream cheese, softened
1 egg, lightly beaten
1/4 cup sugar
1/2 teaspoon vanilla extract
In a medium bowl, beat cream cheese until smooth and fluffy. Add egg, sugar, and vanilla, beating until well blended.
LEMON FROSTING
1 cup confectioners’ sugar
2 tablespoons milk
1 teaspoon lemon extract
In a small bowl, combine all ingredients, beating until smooth.
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