Cherry Coffee Cake
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||2|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Crisco||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cut up candied cherries||1⁄4 Cup (4 tbs)|
|Chopped candied citron||2 Tablespoon|
1 Preheat the oven to 350°F.
2 In large mixer bowl, add 1 3/4 cups of the flour and the yeast.
3 In a pan, add water, milk sugar, Crisco, and salt and heat just until warm.
4 Stir until Crisco melts.
5 Combine with the dry ingredients in the mixer bowl.
6 Add in the egg.
7 Beat at low speed of electric mixer for 30 seconds, scraping sides of the bowl constantly.
8 Beat at high speed, for 3 minutes
9 Stir in raisins, cherries, citron, and enough of the remaining flour , mixing with hand to make a soft dough
10 On a lightly floured surface, turn out the dough and knead until smooth, 5 to 8 minutes.
11 Transfer to a greased bowl, turning once to grease surface.
12 Cover and let rise until double, for 1 1/2 hours.
13 Punch down.
14 Turn out the dough on lightly floured surface.
15 Cover and allow to rest for 10 minutes.
16 Shape as desired.
17 Allow to rise until ' double, for about 1 hour.
18 Bake for 25 minutes.
19 Drizzle generously with Confectioners Sugar Glaze.
20 Serve topped with halved candied cherries.(optional)