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Holly Wreath Coffee Cake Recipe
|Active dry yeast||Ounce|
|Milk||1⁄4 Cup (4 tbs), scalded and cooled to warm|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Eggs||2 , well beaten|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted and cooled|
|Warm milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Filberts||2 Cup (32 tbs), finely ground|
|Red candied cherry pieces||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Egg||1 , fork beaten|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 6304 Calories from Fat 2829
% Daily Value*
Total Fat 330 g507.1%
Saturated Fat 106.5 g532.3%
Trans Fat 0 g
Cholesterol 1057.7 mg
Sodium 1343.3 mg56%
Total Carbohydrates 743 g247.8%
Dietary Fiber 45.4 g181.5%
Sugars 314.8 g
Protein 128 g256.6%
Vitamin A 122% Vitamin C 86.8%
Calcium 78.3% Iron 235.1%
*Based on a 2000 Calorie diet
Blend 2 cups of the flour, the salt, and 6 tablespoons sugar in a large bowl.
Beat in a mixture of the beaten eggs, melted butter, warm milk, and extract until batter is smooth.
Beat in the yeast and then the remaining flour.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Put into a greased deep bowl and turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
For filling, mix filberts, cherries, 1/2 cup sugar, cream, and two thirds of the egg.
Cover remaining egg and set aside.
Roll out dough into a 25x21-inch rectangle; cut into three 25x7-inch strips.
Spread each with preserves and the nut filling.
Turn edges of dough about one half over filling and press to seal.
Starting with a long edge, roll up each portion; seal.
Gently braid the three long rolls.
Form a wreath and press ends together.
Carefully fit into a greased 9-inch tubed pan.
Cover; let rise again until doubled.
Brush top with the reserved egg.
Place in a 400°F oven; reduce oven temperature to 350°F, and bake about 30 minutes.
Check cake for browning.
If top is sufficiently browned, cover loosely with a piece of aluminum foil.
Continue baking 15 to 20 minutes.
Remove from oven; cool 5 to 10 minutes in pan on wire rack.
Using a holly-leaf pattern, cut shapes from green candied pineapple slices (thin crosswise slices).
Blend 1/4 cup confectioners sugar and 1 tea spoon water.
Spread over top of warm coffee cake.
Press leaf shapes and red candied cherry pieces on glaze at intervals to resemble a holly wreath.