Almond Cherry Coffee Cake Dough - Toastmaster 1148X Use And Care Manual

Toastmaster inc. use and care guide recipe book bread box plus bread maker 1148x

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Table Of Contents

Table of Contents

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

sliced almonds, to decorate

maraschino cherries, quartered, to decorate

Method

1. Place on a lightly floured surface. Roll into a 15 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, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch

to seal. With a knife, make cuts 1 1/2 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.