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Holiday Cherry Coffee Cake

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

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.