Filled Holiday Coffee Cake
|Active dry yeast package||2|
|Milk||1 Cup (16 tbs), scalded and cooled to warm|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firm butter||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Chopped nuts||1 Cup (16 tbs)|
|Confectioner's sugar icing||1 Cup (16 tbs)|
Soften yeast in the cooled milk Mix flour, sugar, and salt in a large bowl.
Cut in the butter with a pastry blender until particles are the size of rice kernels.
Mixing well after each addition, add the yeast, then a mixture of eggs and extract.
Cover bowl with moisture vaporproof material.
Chill several hours or overnight.
Before removing dough from refrigerator, prepare Vanilla-Butter Filling.
Spread 2 tablespoons filling over bottom and sides of each of two 9x5x3-inch loaf pans.
Divide dough into halves.
On a lightly floured surface, roll each portion into an 18x10-inch rectangle.
Spread each with half of remaining filling and sprinkle with half of nuts.
Cut rectangle into three 10x6-inch strips.
Starting with long side, roll up each strip and twist slightly.
Braid three rolls together and place one braid in each pan, being sure to tuck ends under.
Brush tops with melted butter.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 350°F 45 to 50 minutes.
Immediately remove from pans and cool on wire racks.
Spread coffee cakes with Confectioners' Sugar Icing II.
Before icing is set, decorate top with marzipan fruit, glazed dried apricots, and preserved kumquats.