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|Holiday Cherry Coffee Cake|
|Recipe courtesy North Dakota Wheat Commission|
|3/4 cup water (80 F.)
1/4 cup softened butter or margarine
2 eggs, slightly beaten
3 1/2 cups bread flour
1/4 cup nonfat dry milk
1/3 cup sugar
1 1/2 teaspoons salt
1 package active dry yeast
8 ounces reduced fat cream cheese
2/3 cup sugar
21-ounce can cherry pie filling
¼ cup sugar
|Place ingredients in baking pan in order suggested by bread machine's instruction manual. Set on dough cycle. When cycle is complete, divide in half. Roll half the dough into a 30 x 6-inch rectangle. (If dough is difficult to roll, let rest 5 to 10 minutes.)
Combine cream cheese and sugar; spread one-half of mixture down the center of dough, leaving a 2 1/2-inch margin on each side. Spoon half of cherry pie filling over top, leaving a 1-inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to overlap. eal edges.
Place one end of pastry, seam side down, in the center of a 9-inch round baking pan coated with non-stick spray. Wrap pastry loosely to form a coil; flatten dough slightly. Starting at center of coil, make deep slashes 1 inch apart along top of dough. Sprinkle 2 tablespoons sugar over dough.
Repeat procedure with remaining half of dough. Cover and let rise in a warm place 1 hour or until doubled.
Bake in preheated 350-degree oven for 35 to 40 minutes or until golden brown. Let cool 15 to 20 minutes before removing from pan. Cool on wire racks.