Toastmaster WBYBM1 - Manual (Page 75)

Almond Cherry Coffee Cake Dough
Select Dough cycle.
1 coffee cake
water 80º F/27º C 1 cup
oil 1 TBL
sugar 1-1⁄2 TBL
salt 3⁄4 tsp
dry milk 1 TBL
bread flour 3-1⁄4 cups
active dry yeast 1-1⁄2 tsp
Filling:
cream cheese, room temperature 8 oz
sugar 2 TBL
maraschino cherries, chopped 1⁄2 cup
milk, liquid 1 TBL
almond extract 1⁄2 tsp
Glaze:
powdered sugar 1⁄2 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 rectangle. Spread
filling over dough within 1⁄2-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 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 40 minutes or until almost double in size.
4. Uncover and bake in a conventional oven at 375º F/190º C for 20 to 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 cher-
ries. Serve warm.
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Dough Recipes