Almond Cherry Coffee Cake Dough - Breadman THE CORNER BAKERY Manual

Almond Cherry Coffee Cake Dough

Yield
water 80°F/27°C
oil
sugar
salt
dry milk
bread flour
active dry yeast
Program
Filling
cream cheese, room temperature
sugar
maraschino cherries, chopped
milk, liquid
almond extract
Glaze
powdered sugar
sour cream
milk, liquid
almonds, sliced
cherries
1 coffee cake
1 cup
1 TBL
12 TBL
p tsp
1 TBL
34 cups
12 tsp
8 oz
2 TBL
2 cup
1 TBL
2 tsp
2 cup
1 TBL
1-2 TBL
2 TBL
2 TBL
Method
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rec-
tangle. Spread filling over dough within 2-inch of edges. Starting
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 form a ring; pinch to seal. With a knife, make cuts 12
inches apart from the outside edge to within one inch of the
inside edge. Turn each section on its side so filling shows.
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 20-25 minutes or until
done.
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.
33.