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1/4 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup dairy sour cream
1/4 cup honey
6 tablespoons butter or margarine
2 1/2 teaspoons ground coriander
1/2 teaspoon salt
1 egg, at room temperature
3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 cup chopped dried apricots
1/2 cup pecan pieces
1/4 cup firmly packed brown sugar

HONEY GLAZE
1/4 cup honey
1 tablespoon butter or margarine
1/2 teaspoon ground coriander
Servings: 18
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Heat sour cream, honey and 4 tablespoons butter until warm to touch, 105º to 115ºF. Add sour cream mixture, 1 1/2 teaspoons coriander, salt, egg and 1 1/2 cups flour to yeast mixture; beat until smooth. Mix in enough additional flour to make soft dough.

2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

3. Punch dough down. Roll dough to 16 × 9-inch rectangle. Melt remaining butter; brush on dough. Sprinkle apricots, pecan pieces, brown sugar and remaining coriander on dough. Roll up from long side as for jelly roll; seal seam. Place roll, seam side down, on greased baking sheet. Form a ring; pinch ends to seal. Cut slits, 2/3 of the way through dough, at 1-inch intervals; turn each section on its side. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 minutes.

4. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Brush with Honey Glaze while warm.
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Honey Glaze: Heat honey with butter or margarine and ground coriander. Bring to boil, then remove from heat; reserve.

Yield: 1 Coffee cake
 
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