Toastmaster 1143S - Manual (Page 39)

- 39 -
Almond Cherry Coffee Cake Dough
1 coffee cake
water 80°F/27°C 1 cup
o i l 1 T B L
s u g a r 1 1/2 T B L
s a l t 3/4 tsp
d ry milk 1 T B L
bread flour 3 1/4 cups
a c t i ve dry ye a s t 1 1/2 tsp
P ro g r a m 1 0
F i l l i n g :
cream cheese, room tempera t u r e 8 oz
s u g a r 2 T B L
m a raschino cherri e s, chopped 1/2 cup
milk, liquid 1 T B L
almond ex t ra c t 1/2 tsp
G l a ze :
p owdered sugar 1/2 cup
sour cream 1 T B L
milk, liquid 1-2 T B L
sliced almonds, to decora t e 2 T B L
c h e r ri e s, quartered, to decora t e 2 T B L
M e t h o d
1 . Place on a lightly floured surfa c e. Roll into a 15 x 10 inch rectangle. Spread filling over dough
within 1/2 inch of edges. S t a rting 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 fo rm a ri n g ; p i n c h
to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of
the inside edge.Tu rn each section on its side so filling show s.
3 . C over and let rise in a wa rm place 40 minutes or until almost double in size.
4 . U n c over and bake at 375°F/190°C for 20-25 minutes or until done.
5 . Combine the first three glaze ingr e d i e n t s, adding only enough milk for drizzling consistency.
D rizzle over the wa rm coffee cake. D e c o rate with almonds and cherri e s. S e rve wa rm .