Cranberry Ladder Coffee Cake Recipe
Summary
Ingredients
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Cranberry Filling | ||
| Powdered Sugar Icing | ||
| Toasted sliced almonds | ||
Directions
In large mixer bowl combine 2 cups of the flour and yeast.
Heat and stir milk, sugar, butter, and salt till warm (115° to 120°).
Add to flour mixture; add egg.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/4 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
On floured surface roll each half of dough to a 9-inch square.
Place on greased baking sheets.
Spread Cranberry Filling in 3-inch-wide strip down center of each square.
With kitchen shears, snip sides toward center in strips 3 inches long and 1 inch wide.
Fold strips over filling, alternating from side to side.
Cover; let rise till double (30 to 45 minutes).
Bake in 375° oven about 25 minutes.
Cool slightly; top with Powdered Sugar Icing and almonds.
Heat and stir milk, sugar, butter, and salt till warm (115° to 120°).
Add to flour mixture; add egg.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/4 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
On floured surface roll each half of dough to a 9-inch square.
Place on greased baking sheets.
Spread Cranberry Filling in 3-inch-wide strip down center of each square.
With kitchen shears, snip sides toward center in strips 3 inches long and 1 inch wide.
Fold strips over filling, alternating from side to side.
Cover; let rise till double (30 to 45 minutes).
Bake in 375° oven about 25 minutes.
Cool slightly; top with Powdered Sugar Icing and almonds.
Chef
