3 cups all-purpose flour (3 to 3 1/2 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup dairy sour cream
1/4 cup water
1/4 cup honey
1/4 cup margarine
1 egg, at room temperature
1 cup chopped or pitted dates, snipped
3/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
Honey Glaze
HONEY GLAZE
1/4 cup honey
1 tablespoon margarine
Servings: 16
1. In large bowl, combine 2 1/2 cups flour, undissolved yeast and salt. Heat sour cream, water, honey and margarine until very warm (125º to 130ºF); stir into dry mixture. Mix in egg and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 16- × 9-inch rectangle. Sprinkle dates, walnuts and cinnamon on dough. Roll up from long side as for jelly roll; pinch seam to seal. Place roll, seam side down, on greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits, 2/3 of the way through dough, at 1-inch intervals.
3. Turn each section on its side to show filling. 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.
____________________
Honey Glaze: In small saucepan, combine 1/4 cup honey with 1 tablespoon margarine. Bring to boil, remove from heat and reserve.
Yield: 1 Coffee Cake
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup dairy sour cream
1/4 cup water
1/4 cup honey
1/4 cup margarine
1 egg, at room temperature
1 cup chopped or pitted dates, snipped
3/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
Honey Glaze
HONEY GLAZE
1/4 cup honey
1 tablespoon margarine
Servings: 16
1. In large bowl, combine 2 1/2 cups flour, undissolved yeast and salt. Heat sour cream, water, honey and margarine until very warm (125º to 130ºF); stir into dry mixture. Mix in egg and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 16- × 9-inch rectangle. Sprinkle dates, walnuts and cinnamon on dough. Roll up from long side as for jelly roll; pinch seam to seal. Place roll, seam side down, on greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits, 2/3 of the way through dough, at 1-inch intervals.
3. Turn each section on its side to show filling. 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.
____________________
Honey Glaze: In small saucepan, combine 1/4 cup honey with 1 tablespoon margarine. Bring to boil, remove from heat and reserve.
Yield: 1 Coffee Cake
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