Chef

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DOUGH
1/2 cup milk
1/4 cup butter or margarine (1/2 stick), cut up
1 large egg
2 1/2 cups bread flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons Fleischmann's® Bread Machine Yeast

FILLING
1 cup fresh or frozen cranberries, finely chopped
2/3 cup packed brown sugar
1/4 cup butter or margarine (1/2 stick)
1/2 cup chopped pecans, toasted

GLAZE
1 cup sifted powdered sugar
1 1/2 tablespoons butter or margarine, softened
1 tablespoon milk (1 to 2 tablespoons)
1 teaspoon freshly grated orange peel
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

2. To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently. Remove from heat; stir in pecans.

3. To make coffee cake: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 26 × 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

4. Bake at 350ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
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To Make Glaze:

In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired.

Yield: 1 (8-inch) Coffeecake

Notes: Recipe can be prepared in all-size bread machines.
 
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