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dough all-purpose flour yeast yeast nutmeg milk water butter Egg Filling apricot Golden brown raisins powdered sugar milk vanilla
Viewed: 54 - Published at: 2 years agoIngredients
- Dough
- 2 1/4 c. all-purpose flour
- 1 c. all-purpose flour (up to 3 c.)
- 1 pkt Fleischmann's RapidRise yeast
- 1 tsp yeast
- 1/4 tsp grnd mace Or possibly nutmeg optional
- 1/2 c. lowfat milk
- 1/4 c. water
- 3 Tbsp. butter or possibly margarine cut up
- 1 x egg Filling
- 1/2 c. apricot jam or possibly preserves
- 3/4 c. minced dry apricots or possibly golden brown raisins
- 1/3 c. slivered almonds toasted Icing
- 1 c. sifted powdered sugar
- 1 Tbsp. lowfat milk up to 2
- 1/2 tsp pure vanilla extract
Method
- Makes 1 coffee cake.
- In large bowl, combine 1 c. flour, sugar, undissolved yeast salt and mace.
- Heat 1/2 c. lowfat milk, water and butter till very hot (120 to 130 F); stir into dry ingredients.
- Stir in egg and sufficient remaining flour to make soft dough.
- Knead on lightly floured surface till smooth, about 7 min.
- Cover; let rest 10 min.
- Roll dough to 20 x 9-inch rectangle: spread proportionately with jam.
- Sprinkle apricots and almonds over jam: roll up tightly from long side, pinching seam to seal.
- Form into ring; healthy pinch together ends.
- Place, seam side down, on greased large baking sheet.
- With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough.
- Turn each section on its side to show filling.
- Cover; let rise in hot place 30 to 60 min or possibly till doubled.
- Bake at 350 F for 30 to 35 min or possibly till done; cover with foil after 20 min to prevent excess browning.
- Remove from pan; cold on wire rack.
- In small bowl, combine icing ingredients; stir till smooth.
- Drizzle over coffee cake.
