Sweetheart Coffeecake
Source of Recipe
DRQ
List of Ingredients
Sweetheart Coffeecake
Makes 1 coffeecake
Ingredients
Dough
1/2 cup milk
1/4 cup water
1 egg
3 tablespoons butter
1-1/2 teaspoons salt
3 tablespoons sugar
3 cups bread flour
2-1/4 teaspoons (1 packet) RED STAR® Active Dry Yeast or QUICK•RISE™ Yeast or Bread Machine Yeast
Filling
1/2 cup flaked coconut
1/2 cup snipped maraschino cherries
1/3 cup chopped almonds
1 tablespoon sugar
1 tablespoon butter, softened
Topping
1 tablespoon slivered almonds
1-1/2 teaspoons sugar
Recipe
Bread Machine Method
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Place room temperature dough ingredients in pan in order listed. Select dough cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough and follow Shaping and Baking instructions.
Hand-Held Mixer Method
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In medium mixing bowl, combine yeast, 1 cup flour, 3 tablespoons sugar and salt. Heat milk, water and 3 tablespoons butter to 120° to 130°F, add to flour mixture. Beat 2 to 3 minutes on medium speed. Add room temperature egg; beat 1 minute. By hand, stir in enough remaining flour to make soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour, if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.*
Stand Mixer Method
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In mixer bowl, combine yeast, 1 cup flour, 3 tablespoons sugar and salt. Heat milk, water and 3 tablespoons butter to 120° to 130°F, add to flour mixture. With paddle or beaters beat for 4 minutes on medium speed. Add room temperature egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary to make a soft dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.*
Food Processor Method
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Have milk, egg and 3 tablespoons butter cold. In a 2-cup measure, heat 1/4 cup water to 110°-115°F; add yeast and set aside. Insert dough blade in work bowl; add salt, sugar and bread flour. Pulse to combine. Combine milk, egg and 3 tablespoons butter with yeast mixture. With machine running, add liquid mixture through feed tube in a steady stream only as fast as flour will absorb it. Once dough forms a ball, continue processing for 20 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary. Remove dough. Lightly oil processor bowl; return dough to bowl, turn to grease top. Cover; let rise until dough tests ripe.*
Shaping and Baking
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Prepare Filling by combining coconut, cherries, 1/3 cup almonds and 1 tablespoon sugar; set aside. Prepare Topping by combining 1 tablespoon almonds and 1-1/2 teaspoons sugar. Punch down dough. On lightly floured surface, roll dough into 15×10-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Place seam side up on greased baking sheet. Fold half of roll over on top of other half, sealing ends. Starting at folded end, use scissors to cut roll in half lengthwise, stopping 1-inch from sealed end. Twist cut halves so that layered center faces up and forms a heart shape. Sprinkle Topping over dough. Cover; let rise until indentation remains after lightly touching. Bake in preheated 350°F oven 18 to 20 minutes or until golden brown. Remove from cookie sheet; cool. If desired, combine 1/2 cup powdered sugar with 1 tablespoon water, 1/4 teaspoon almond extract; drizzle over coffeecake.
*Place two fingers into the dough and then remove them. If the holes remain the dough is ripe and ready to punch down
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