Toastmaster tbr2 - Manual (Page 44)

ALMOND-CHERRY COFFEE CAKE DOUGH
1.5 lb. - 1 coffee cake
Water 80°F/27°C 1 cup
Oil 1 TBL
Sugar 1 1/2 TBL
Salt 3/4 tsp
Dry Milk 1 TBL
Bread Flour 3 1/4 cups
Active Dry Yeast 1 1/2 tsp
Program: DOUGH
Filling
Cream Cheese, room temperature
8 oz
Sugar 2 TBL
Maraschino Cherries, chopped 1/2 cup
Milk, liquid 1 TBL
Almond Extract 1/2 tsp
Glaze
Powdered Sugar
1/2 cup
Sour Cream 1 TBL
Milk, liquid 1-2 TBL
Sliced Almonds, to decorate 2 TBL
Maraschino Cherries, quartered, to decorate 2 TBL
Method
1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredi-
ents and spread over dough within 1/2 inch of edges. Starting with longest side, roll dough
up tightly, pressing edges to seal.
2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch
to seal. With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch
of the inside edge. Turn each section on its side so filling shows.
3. Cover and let rise in a warm place 1 hour or until almost double in size.
4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.
5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency.
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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