Cherry Go Round
|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|
|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|
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.