33.
Almond Cherry Coffee Cake Dough
Yield 1 coffee cake
water 80°F/27°C 1 cup
oil 1 TBL
sugar 12 TBL
salt p tsp
dry milk 1 TBL
bread flour 34 cups
active dry yeast 12 tsp
Program
Filling
cream cheese, room temperature 8 oz
sugar 2 TBL
maraschino cherries, chopped 2 cup
milk, liquid 1 TBL
almond extract 2 tsp
Glaze
powdered sugar 2 cup
sour cream 1 TBL
milk, liquid 1-2 TBL
almonds, sliced 2 TBL
cherries 2 TBL
Method
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rec-
tangle. Spread filling over dough within 2-inch of edges. Starting
with longest side, roll dough up tightly, pressing edges to seal.
2. Place roll, seam-side down, on a greased baking sheet and join the
ends to form a ring; pinch to seal. With a knife, make cuts 12
inches apart from the outside edge to within one inch of the
inside edge. Turn each section on its side so filling shows.
3. Cover and let rise in a warm place 1 hour or until almost double
in size.
4. Uncover and bake at 375°F/190°C for 20-25 minutes or until
done.
5. Combine the first three glaze ingredients, adding only enough
milk for drizzling consistency. Drizzle over the warm coffee cake.
Decorate with almonds and cherries. Serve warm.
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