Evergreen Coffee Cake
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Unsalted butter||4 Tablespoon|
|Flour||3 Cup (48 tbs)|
|Candied green and red cherries||1 Cup (16 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped (Filling)|
|Light brown sugar||3 Tablespoon (Filling)|
|Ground cinnamon||2 Teaspoon (Filling)|
|Lemon peel||1 Teaspoon, grated (Filling)|
|Dark raisins||2 Tablespoon|
|Melted butter||1 Tablespoon|
|Icing||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs) (Filling)|
|Milk||4 Tablespoon (Filling)|
|Vanilla extract||1⁄2 Teaspoon (Filling)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, salt, sugar, lemon peel, and butter to warm (105°€”115°F).
2 Combine 1 1/2 cups flour, milk mixture, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover. Let rise in warm place until double€”about 1 hour.
5 Combine walnuts, brown sugar, cinnamon, lemon peel, and raisins in a small bowl.
6 Punch down dough. Make dough into a triangle 15 inches on each side. Brush with melted butter. Sprinkle on filling.
7 Roll dough along the base, starting at each of the 2 lower corners, until rolled halves meet at center. Pinch seam; turn dough over. Place on greased baking sheet; flatten slightly. Using scissors, cut intervals to within 1 inch of center down each side. Turn cut sections up for the branches. Cut off the bottom branch from each side. Place together at the bottom, forming the base of the tree.
8 Cover; place in warm place until double€”about 30 minutes.
9 Bake in a preheated 350°F oven about 25€”35 minutes or until done. Cool on wire rack.
10 Make icing; frost loaf. Decorate with candied cherries.