Toastmaster 1172X - Manual (Page 49)

Method
1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredients and
spread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, press-
ing 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 1 1/2 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.
ALMOND CHERRY COFFEE CAKE DOUGH
1 1/2 pounds
1 coffee cake
water 80°F/27°C 1 cup
o i l 1 T B L
s u g a r 1 1/2 T B L
s a l t 3/4 tsp
d ry milk 1 T B L
bread flour 3 1/4 cups
a c t i ve dry ye a s t 1 1/2 tsp
P ro g r a m 1 0
F i l l i n g
cream cheese, room tempera t u r e 8 oz
s u g a r 2 T B L
m a raschino cherri e s, chopped 1/2 cup
milk, liquid 1 T B L
almond ex t ra c t 1/2 tsp
G l a ze
p owdered sugar 1/2 cup
sour cream 1 T B L
milk, liquid 1-2 T B L
sliced almonds, to decora t e 2 T B L
m a raschino cherri e s, quartered, to decora t e 2 T B L
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