Cherry Go Round Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Warm milk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cherries | 2 Can (10oz), drained (FILLING:) | |
| All purpose flour | 1/2 Cup (16 tbs) (FILLING:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (FILLING:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (FILLING:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (ICING:) | |
| Vanilla extract | 1/4 Teaspoon (ICING:) | |
| Milk | 2 Tablespoon (ICING:) |
Directions
In a mixing bowl, dissolve yeast in warm water.
Add warm milk, sugar, butter, salt, egg and 2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and refrigerate for at least 2 hours or overnight.
Line two baking sheets with foil and grease well; set aside.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 14-in x 7-in rectangle.
Spread cherries over dough to withm 1/2 in of edges.
Combine the flour, brown sugar and pecans; sprinkle over cherries.
Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under.
Place seam side down on prepared baking sheets; pinch ends together to form a ring.
With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in intervals.
Separate strips slightly and twist to allow filling to show.
Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown.
Remove from pans to wire racks.
Combine icing ingredients; drizzle over warm coffee cakes.
Add warm milk, sugar, butter, salt, egg and 2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and refrigerate for at least 2 hours or overnight.
Line two baking sheets with foil and grease well; set aside.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 14-in x 7-in rectangle.
Spread cherries over dough to withm 1/2 in of edges.
Combine the flour, brown sugar and pecans; sprinkle over cherries.
Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under.
Place seam side down on prepared baking sheets; pinch ends together to form a ring.
With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in intervals.
Separate strips slightly and twist to allow filling to show.
Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown.
Remove from pans to wire racks.
Combine icing ingredients; drizzle over warm coffee cakes.
Chef
