COFFEE CAKE WREATH OR COFFEE CAKE BRAID
"Bake this handsome wreath or braid with your choice of fillings, then drizzle a sugar glaze on the top if you like."
FOR THE COFFEE CAKE DOUGH:
1/2 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
1 teaspoon plus 1/2 cup sugar
1/2 cup butter or margarine stick), softened
1 large egg
1/2 teaspoon salt
about 3 1/4 cups all-purpose flour
Choice of Filling (recipes follow)
Coffee Cake Glaze (optional, recipe follows)
TO PREPARE THE COFFEE CAKE DOUGH:
In 2-cup glass measuring cup, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
In large bowl, with mixer at low speed beat butter with remaining 1/2 cup sugar until blended. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally with rubber spatula. Reduce speed to low; beat in egg until blended. Beat in yeast mixture, salt, and 1/2 cup flour (batter will look curdled) just until blended. With wooden spoon, stir in 2 1/2 cups flour until blended.
Turn dough onto lightly floured surface and knead about 8 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking. Shape dough into ball. Place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.
TO MAKE A COFFEE CAKE WREATH:
Prepare Coffee Cake Dough. Meanwhile, prepare filling of choice. Grease (17 by 14-inch) cookie sheet.
Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes.
With floured rolling pin, roll dough into (18 by 12-inch) rectangle. Spread filling over dough to within 1/2-inch of edges. Starting at one long side, roll up dough jelly-roll fashion. Carefully lift roll and place, seam side down, on prepared cookie sheet. Shape roll into ring; press ends together to seal. With kitchen shears or clean scissors, cut ring at 1 1/2-inch intervals, up to but not through inside edge (see photo). Gently pull and twist each cut piece to show spiral filling. Cover and let stand in warm place (80 to 85 degrees F) until dough has risen slightly, about 1 hour. (Dough will continue to rise during baking.)
Preheat oven to 350 degrees F.
Bake 30 to 35 minutes until golden. Transfer wreath to wire rack to cool completely. When cool, drizzle with Coffee Cake. Glaze, if desired.
OR, TO MAKE A COFFEE CAKE BRAID:
Coffee cake dough
Choice of filling: Cherry-Cheese, Sweet Almond, or Chocolate-Walnut (recipes follow)
1 large egg
coffee cake glaze (optional, recipe follows)
Prepare Coffee Cake Dough. Meanwhile, prepare Cherry-Cheese, Sweet Almond, or Chocolate-Walnut filling. Grease large cookie sheet.
Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes.
Place dough on prepared cookie sheet. Place damp towel under cookie sheet to keep it from moving. With floured rolling pin, roll dough into (14 by 10-inch) rectangle. With metal spatula, spread filling in 3-inch-wide strip lengthwise down center of rectangle, leaving 1-inch border at both ends. Sprinkle walnuts over chocolate filling (or spoon cherries over cheese filling). With sharp knife, cut dough on both sides of filling crosswise into 1-inch-wide strips just to filling. Fold strips at an angle across filling, alternating sides for braided effect and making sure that end of each strip is covered by the next strip so strips stay in place as dough rises. Pinch both ends of braid to seal. Cover and let stand in warm place (80 to 85 degrees F) until dough has risen slightly, about 1 hour.
Preheat oven to 350 degrees F.
In cup, lightly beat egg. Brush braid with beaten egg.
Bake braid 30 to 35 minutes, until golden. Transfer to wire rack to cool. Drizzle cooled braid with Coffee Cake Glaze, if desired.
COFFEE CAKE GLAZE
(makes about 6 tablespoons)
1 cup confectioners' sugar
2 tablespoons milk
In small bowl, mix confectioners' sugar with milk until smooth. With spoon, drizzle over cooled coffee cake.
COFFEE CAKE FILLINGS
"Customize your coffee cakes and other pastries with a variety of fillings. Fruits, nuts, cheese, spices, chocolate, they're all here, just waiting for you to choose."
SWEET ALMOND FILLING:
In food processor, with knife blade attached, process 1/2 cup whole blanched almonds with 1/4 cup packed dark brown sugar until almonds are finely ground. Add 4 ounces almond paste (about half 7- to 8-ounce can or tube) and 2 large egg whites and process until mixture is smooth. Makes about 1 cup.
LEMON-POPPYSEED FILLING:
In small bowl, stir 1 can (12 1/2 ounces) poppyseed filling with 1 teaspoon freshly grated lemon peel. Makes about 1 cup.
CHOCOLATE-WALNUT FILLING:
In 1-quart saucepan, melt 3 squares (3 ounces) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate with 3/4 cup low-fat sweetened condensed milk over low heat until smooth. Cool to room temperature. Toast and chop 1/2 cup walnuts and reserve for assembling coffee cake. Makes about 1 cup.
CHEESE FILLING:
Into medium bowl, press 1/2 cup creamed cottage cheese through fine sieve. Add 1 package (8 ounces) cream cheese, softened, 1/2 cup confectioners' sugar, 1 teaspoon freshly grated lemon peel and 1 large egg yolk; with mixer at low speed, beat until smooth. Makes about 1 1/2 cups.
CHERRY-CHEESE FILLING:
Prepare Cheese Filling (above). After spreading on dough, spoon 1 cup canned cherry-pie filling on top. Makes 2 1/2 cups.
PRUNE FILLING:
In 2-quart saucepan, heat 1 cup pitted prunes, chopped, 1 1/4 cups cups water, and 2 strips lemon peel (each 3 by 3/4-inches) to boiling over high heat. Reduce heat to medium-low; cook, uncovered, 12 to 15 minutes, stirring occasionally. Remove lemon peel. In food processor with knife blade attached, or blender, blend prune mixture with 6 tablespoons sugar to form thick puree. Makes 1 cup.
CINNAMON-SUGAR FILLING:
In small bowl, combine 1/2 cup packed brown sugar, 1/2 cup blanched almonds, toasted and chopped, and 1/2 teaspoon ground cinnamon. After rolling out dough, brush with 2 tablespoons melted butter or margarine and sprinkle with sugar mixture. Makes about 1 cup.
APPLE FILLING:
In 10-inch skillet, melt 2 tablespoons butter or margarine over medium-high heat. Add 2 medium Rome Beauty or Crispin apples (about 1 1/4 pounds), peeled, cored, and finely chopped; 1/4 cup dark seedless raisins, 1/4 teaspoon ground cinnamon, and 1/4 cup sugar and cook about 10 minutes, until apples are tender. Remove from skillet and cool. Makes about 2 cups.
APRICOT-ORANGE FILLING:
In 1 quart saucepan, heat 1 cup dried apricots (7 ounces) and 1 cup water to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, about 25 minutes, or until apricots have softened. Remove saucepan from heat; mash apricots with potato masher or fork until almost smooth. Stir in 1/3 cup sweet orange marmalade, cover and refrigerate until ready to use. Makes about 1 cup.
Makes 1 wreath or braid, 16 servings
Source: Good Housekeeping Baking: More than 600 Recipes for homemade treats by Good Housekeeping Magazine
