Tannenbaum Coffee Cakes

• Vegetarian

• Produce

  • 1 Candied cherries

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Butter or margarine

• Baking & Spices

  • 2 pkg. Active dry yeast
  • 1 tbsp Cinnamon
  • 5 cups Gold medal all-purpose flour
  • 1 cup Powdered sugar
  • 2 tsp Salt
  • 1 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Nuts

• Dairy

  • 1 5/8 cups Milk

Found on bettycrocker.com

Description

Ingredients

• 5 to 6 cups Gold Medal™ all-purpose flour
• 1/2 cup sugar
• 2 teaspoons salt
• 2 pkg. active dry yeast
• 1 1/2 cups milk
• 1/2 cup butter or margarine
• 2 eggs
• 4 tablespoons butter or margarine, melted
• 1 cup sugar
• 1/2 cup chopped nuts
• 1 tablespoon cinnamon
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• Candied cherries, quartered or halved

Directions

• 1 In large bowl, combine 2 cups of the flour, 1/2 cup sugar, salt and yeast; blend well. In medium saucepan, heat 1 1/2 cups milk and 1/2 cup butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; blend with electric mixer at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
• 2 On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl; turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 1 to 1 1/4 hours.
• 3 Generously grease two 15x10-inch baking pans with sides. Punch down dough several times to remove all air bubbles. Divide dough in half. On lightly floured surface, roll 1 half into a triangle with two 12-inch sides and a 16-inch base.* Brush with 1 tablespoon of the melted butter.
• 4 In small bowl, combine 2 tablespoons melted butter and all remaining filling ingredients; mix well. Sprinkle half of filling evenly over dough.
• 5 To shape tree, starting at top point of dough triangle, fold 12-inch sides to meet in center, pressing all seams to seal. Invert, seam side down, into greased pan. With scissors or sharp knife, make 10 slits about 1 inch apart along each long outside edge of tree, cutting to within 1/2 inch of center of dough.
• 6 Starting at bottom of tree, twist each strip so cut side is up to show filling. Cover; let rise in warm place until light and doubled in size, 30 to 40 minutes. Repeat with remaining dough, melted butter and filling for second tree.
• 7 Heat oven to 350°F. Uncover dough; bake 20 minutes or until golden brown. Cool in pans for 5 minutes. Remove coffee cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.
• 8 In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over coffee cakes. Garnish with candied cherries.

Nutrition