Posted by Sherry on December 04, 2001 at 20:05:47:
Candy Cane Coffee Cake
Nothing will brighten your holiday gatherings more than this warm, fruit-filled brunch bread.
Candy Cane Coffee Cake
Ingredients:
Coffee Cake
1 pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
1/4 cup granulated sugar
2 eggs
3/4 cup very warm milk (120°F-130°F)
1/4 cup butter or margarine, softened
1/2 cup pecans, chopped
3/4 cup dried fruit morsel blend (such as dried cranberries, apples and cherries)
1/2 cup cherry preserves
1 tablespoon water
Glaze
3/4 cup powdered sugar
2-3 teaspoons milk
Directions:
Preheat oven to 375°F. For coffee cake, combine pizza crust & roll mix, yeast packet and granulated sugar in Classic Batter Bowl. Using Egg Separator, separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to batter bowl. Stir until mixture forms a ball.
Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.
Chop pecans with Food Chopper; combine with fruit morsels in Small Batter Bowl. Place dough in center of lightly floured Rectangle Stone; roll into 12 x 15-inch rectangle with lightly floured Baker's Roller™. Using Skinny Scraper, spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.
Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using lightly floured Large Serving Spatula; curve to form cane. Cover; let rise in warm place 30 minutes.
Lightly beat reserved egg white with 1 tablespoon water; brush over dough using Pastry Brush. Bake 20-23 minutes or until deep golden brown.
For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices using Serrated Bread Knife.
Yield: 15 servings
Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Carbohydrate 42 g, Protein 5 g, Sodium 330 mg, Fiber less than 1 g
Cook’s Tips: One 16-ounce package of hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.
One 16-ounce package of hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.
©The Pampered Chef, Ltd. 2001