Breadman TR520R Instruction Manual page 61

ALMOND-CHERRY COFFEE CAKE DOUGH
Water 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK•RISE™ Yeast
or
Bread Machine Yeast
Program: DOUGH
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 5 x 10 inch rectangle . Combine filling ingredients
and spread over dough within ½ 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 1½ 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 .
1 coffee cake
1 cup
1 Tbsp .
1½ Tbsp .
¾ tsp .
1 Tbsp .
3¼ cups
1½ tsp .
1 tsp .
1 tsp .
8 oz
2 Tbsp .
½ cup
1 Tbsp .
½ tsp .
½ cup
1 Tbsp .
1-2 Tbsp .
2 Tbsp .
2 Tbsp .
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