bounty--coffee cake (fcp)

Christmas Apple-Nut Coffee Ring
4 cups all purpose flour
1/2 cup sugar
4 teaspoons (or 2 pkgs) yeast
2 teaspoons salt
3/4 cup milk
1/2 cup warm water
1/2 cup butter
1 egg
1/4 cup melted butter
Apple Nut Filling:
2 cups finely chopped apples
1/2 cup chopped walnuts
1/4 cup sugar
2 teaspoons ground cinnamon
Vanilla Glaze:
2 cups confectioners sugar
3 Tablespoons milk (I always need more than this)
1/4 teaspoon vanilla extract
Garnish: chopped walnuts, red and green candied cherries
In a large mixing bowl, combine 1/2 flour (2 cups) with the sugar, yeast, and salt. In a medium saucepan, heat milk, water, and a butter until lukewarm. Pour into dry ingredients and mix at low speed. Add egg and blend at high speed for 2 minutes. With spoon, add about 1 and 1/2 cups remaining flour to form a soft dough. Knead in remaining 1/2 cup flour. Cover tightly and refrigerate at least 2 hours (or up to 3 days). Divide dough in half, roll each into a 7x14 rectangle and brush with melted butter. Spread half apple-nut filling over each, roll up along long side, seal edges. Place sealed edges down in a circle on greased cookie sheets, then seal ends firmly. Cut 2/3 of the way into the ring at 1 inch intervals. Turn each one-inch section on its side slightly. Cover and let rise in a warm place until doubled in bulk--1 to 1 and 1/2 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. When almost cool, drizzle with glaze and decorate with cherries and walnuts. Yields two coffee cakes, one for you and one to share.

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