Cranberry Ladder Coffee Cake
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Active dry yeast||1 (1 Package)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cranberry filling||1⁄2 Cup (8 tbs)|
|Powdered sugar icing||2 Tablespoon|
|Toasted sliced almonds||1 Tablespoon|
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.