Christmas: Candy Cane Coffeecake
Source of Recipe
Christmas Cheer
List of Ingredients
2 packages Fleischmann's Yeast, regular or quick active dry
1/2 cup warm water (110F to 115F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups flour
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 3/4 cups chopped dried apricots
1 3/4 cups chopped drained maraschino cherries
Powdered Sugar Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
(I use 1 tablespoon because it makes it nice & thick)
Recipe
Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 21/2 cups
of the flour, the butter, sugar, baking powder and salt. Beat with electric
mixer on low for 30 seconds, scraping bowl. Beat on medium 2 minutes,
scraping bowl. Stir in enough flour to make dough easy to handle(dough
should remain sticky). Grease 3 cookie sheets. Turn dough onto lightly
floured surface. Knead about 5 minutes or until smooth and elastic. Divide
dough into 3 equal parts. Roll one part into rectangle, 15 by 9 inches.
Place rectangle on cookie sheet. Mix apricots and cherries. Spread one third
of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down
center of the rectangle. Make cuts in dough at 1/2 inch intervals on both 15
inch sides almost to filling. Fold strips over filling, overlapping and
crossing in center. Carefully stretch dough and curve one end to form top of
candy cane. Repeat with remaing 2 parts of dough. Cover and let rise in warm
place about 1 hour or until double. Heat oven to 375F. Bake 20 minutes. Mix
powdered sugar and milk then drizzle Powdered Sugar Glaze over warm, NOT
hot, coffee cakes.
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