| 1 coffee cake | |
Water 80°F/27°C | 1 cup | |
Oil | 1 TBL | |
Sugar | 11/2 TBL | |
Salt | 3/4 | tsp |
Dry Milk | 1 TBL | |
Bread Flour | 31/4 cups | |
RED STAR® Active Dry Yeast | 11/2 tsp | |
or |
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RED STAR® QUICK•RISE™ Yeast | 1 tsp | |
or |
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Bread Machine Yeast | 1 tsp | |
Program: DOUGH |
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FILLING |
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Cream Cheese, room temperature | 8 oz | |
Sugar | 2 TBL | |
Maraschino Cherries, chopped | 1/2 | cup |
Milk, liquid | 1 TBL | |
Almond Extract | 1/2 | tsp |
GLAZE |
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Powdered Sugar | 1/2 | cup |
Sour Cream | 1 TBL | |
Milk, liquid | ||
Sliced Almonds, to decorate | 2 TBL | |
Maraschino Cherries, quartered, to decorate | 2 TBL |
METHOD...
1.Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle. Combine filling ingredients and spread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal.
2.Place roll,
3.Cover and let rise in a warm place 1 hour or until almost double in size.
4.Uncover and bake at 375°F/190°C for
5.Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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