Title: FRUIT AND NUT COFFEE CAKE RING
Categories: Breads
Yield: 10 servings
------------------------FAVORITE ALL-TIME REC; 12/92------------------------
1/2 tb Yeast
1/2 c Water, warm
3 c Flour
1 ts Salt
1 ts Cardamom, ground
1/3 c Butter
1/3 c Apple juice concentrate
2 Eggs
1/2 c Apricot fruit spread
6 oz Fruit, dried
1/2 c Pecans, chopped
1 ts Water, cold
1 c Flour
1 Eggs
Chop dried fruit.
Dissolve yeast in warm water; let stand 10 minutes. In large bowl of
elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low
speed with dough hook, gradually blend in yeast mixture, butter, apple
juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in
enough remaining flour to form stiff dough. Continue to beat until dough
is smooth and elastic. (Dough may be kneaded by hand on lightly floured
surface until smooth and elastic, about 10 minutes. Or may be mixed in
breadmaker.) Let rest 20 minutes.
Roll out dough on lightly floured surface to 22"x12" rectangle. Spread
fruit spread evenly down center of rectangle, leaving 1" border along both
long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting
at one long side, roll dough up tightly; pinch seam to seal. Place on
greased cookie sheet. Bring ends of roll rogether to form ring; pinch ends
together to seal, using water if necessary. With scissors or sharp knife,
make diagonal cuts, about 1" apart, into top of ring. Let rise in warm
place 30 minutes. (Dough will not double in volume.)
Preheat oven to 375. Beat together egg and cold water; brush over ring.
Bake 25-30 minutes, until golden brown. Immediately remove from pan. Cool
on wire rack. Serve warm or at room temperature.
