Toastmaster 1193 Manuale Utente
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Almond Cherry Coffee Cake Dough
1 coffee cake
water 80°F/27°C
1 cup
o i l
1 T B L
s u g a r
1 1/2 T B L
s a l t
3/4 tsp
d ry milk
1 T B L
bread flour
3 1/4 cups
a c t i ve dry ye a s t
1 1/2 tsp
P ro g r a m
1 0
F i l l i n g :
cream cheese, room tempera t u r e
8 oz
s u g a r
2 T B L
m a raschino cherri e s, chopped
1/2 cup
milk, liquid
1 T B L
almond ex t ra c t
1/2 tsp
G l a ze :
p owdered sugar
1/2 cup
sour cream
1 T B L
milk, liquid
1-2 T B L
sliced almonds, to decora t e
2 T B L
c h e r ri e s, quartered, to decora t e
2 T B L
M e t h o d
1 . Place on a lightly floured surfa c e. Roll into a 15 x 10 inch rectangle. Spread filling over dough
within 1/2 inch of edges. S t a rting with longest side, roll dough up tightly, pressing edges to seal.
2 . Place roll, seam-side down, on a greased baking sheet and join the ends to fo rm a ri n g ; p i n c h
to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of
the inside edge.Tu rn each section on its side so filling show s.
the inside edge.Tu rn each section on its side so filling show s.
3 . C over and let rise in a wa rm place 40 minutes or until almost double in size.
4 . U n c over and bake at 375°F/190°C for 20-25 minutes or until done.
5 . Combine the first three glaze ingr e d i e n t s, adding only enough milk for drizzling consistency.
D rizzle over the wa rm coffee cake. D e c o rate with almonds and cherri e s. S e rve wa rm .