Справочник Пользователя для Toastmaster 1193

- 39 -

Almond Cherry Coffee Cake Dough

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

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

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

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.

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 .