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Category: Tea rings
Prep Time: Cook Time: Total Time:
1 recipe Cranberry-Peach filling
2 1/2 to 3 cups all-purpose flour
1 pkg quick-rising active dry yeast
1/2 cup butter
1/2 cup milk
1/4 cup watr
2 Tbsp sugar
1/2 tsp salt
1 egg
1 recipe Confectioner's Icing
In a large bowl stir together 1 1/4 cups of the flour and the yeast. In a small saucepan heat butter, milk, water, sugar and salt just till warm (120-130) and butter is almost melted, stirring constantly.
Add to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly loured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover dough and let rest for 10 minutes.
On a lightly floured surface roll dough into an 18x10-inch rectangle. Spread the Cranberry Peach Filling lengthwise down center of dough in a 3-inch-wide strip. On long side make 3-inch cuts from edge toward centr at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. Carefully transfer to a greased baking sheet.
Shape into a ring, stretching slightly to curve; pinch ends together. Cover ring and let rise in a warm place till nearly double (about 30 minutes)
Bake in a 375 oven for 20 to 25 minutes or until golden brown. If necessary, cover edges with foil during last 10 minutes of baking to prevent overbrowning. Carefully remove from pan and cool 30 minutes on a wire rack. Drizzle with icing. Serve warm.
makes 1 coffee cake
Cranberry-Peach Filling: In a small saucepan combine 1 cup cranberries, 2 Tbsp sugar and 2 Tbsp water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till cranberries pop. Stir together 1 Tbsp cold water and 1 Tbsp cornstarch. Add the cornstarch-water mixture to the hot cranberry mixture. Cook and stir til mixture is thickened and bubbly. (Mixture will be VERY thick at this point.) Remove from heat and stir in 1/2 cup peach preserves. Set aside to cool.
Confectioners Icing: In a small bowl, combine 1 cup powdered sugar, 1/4 tsp vanilla and enough milk (about 4 tsp) to make icing of drizzling consistency.
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Cranberry-Peach Ring
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Category: Tea rings
Prep Time: Cook Time: Total Time:
1 recipe Cranberry-Peach filling
2 1/2 to 3 cups all-purpose flour
1 pkg quick-rising active dry yeast
1/2 cup butter
1/2 cup milk
1/4 cup watr
2 Tbsp sugar
1/2 tsp salt
1 egg
1 recipe Confectioner's Icing
In a large bowl stir together 1 1/4 cups of the flour and the yeast. In a small saucepan heat butter, milk, water, sugar and salt just till warm (120-130) and butter is almost melted, stirring constantly.
Add to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly loured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover dough and let rest for 10 minutes.
On a lightly floured surface roll dough into an 18x10-inch rectangle. Spread the Cranberry Peach Filling lengthwise down center of dough in a 3-inch-wide strip. On long side make 3-inch cuts from edge toward centr at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. Carefully transfer to a greased baking sheet.
Shape into a ring, stretching slightly to curve; pinch ends together. Cover ring and let rise in a warm place till nearly double (about 30 minutes)
Bake in a 375 oven for 20 to 25 minutes or until golden brown. If necessary, cover edges with foil during last 10 minutes of baking to prevent overbrowning. Carefully remove from pan and cool 30 minutes on a wire rack. Drizzle with icing. Serve warm.
makes 1 coffee cake
Cranberry-Peach Filling: In a small saucepan combine 1 cup cranberries, 2 Tbsp sugar and 2 Tbsp water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till cranberries pop. Stir together 1 Tbsp cold water and 1 Tbsp cornstarch. Add the cornstarch-water mixture to the hot cranberry mixture. Cook and stir til mixture is thickened and bubbly. (Mixture will be VERY thick at this point.) Remove from heat and stir in 1/2 cup peach preserves. Set aside to cool.
Confectioners Icing: In a small bowl, combine 1 cup powdered sugar, 1/4 tsp vanilla and enough milk (about 4 tsp) to make icing of drizzling consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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