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Cherry Go Round

Holiday.Cook's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (110° To 115°)
  Warm milk 1 Cup (16 tbs) (110° To 115°)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Salt 1 Teaspoon
  Egg 1
  All purpose flour 5 Cup (80 tbs)
  Canned pitted tart cherries 32 Ounce, well drained (Two 16 Ounce Each Cans)
  All purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄4 Teaspoon
  Milk 2 Tablespoon
Directions

In a mixing bowl, dissolve yeast in warm water.
Add warm milk, sugar, butter, salt, egg and 2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and refrigerate for at least 2 hours or overnight.
Line two baking sheets with foil and grease well; set aside.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 14-in x 7-in rectangle.
Spread cherries over dough to withm 1/2 in of edges.
Combine the flour, brown sugar and pecans; sprinkle over cherries.
Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under.
Place seam side down on prepared baking sheets; pinch ends together to form a ring.
With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in intervals.
Separate strips slightly and twist to allow filling to show.
Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown.
Remove from pans to wire racks.
Combine icing ingredients; drizzle over warm coffee cakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Healthy
Ingredient: 
Cherry
Preparation Time: 
70 Minutes
Cook Time: 
30 Minutes
Ready In: 
100 Minutes
Servings: 
6

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