Back in the 1970s or possibly 1980s, Marcia Sims and I signed up for a gourmet cooking class that met for several weeks in the home of Joan Johnson. Joan was a fabulous cook and shared her expertise with us. We did all sorts of fabulous foods that were perfect for entertaining. I then shared her expertise with my students. It was a win-win situation.
She shared this holiday recipe and taught us a relatively simple braiding technique. Over the years, I make the dough and filled it with a variety of things including thickened cherries, apple mixture, even made some savory filling.
Here’s the festives recipe that Joan Johnson shared with us . . .
Candy Cane Coffee Cakes Makes 3 coffee cake
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm sour cream (110° to 115°)
6 tablespoons butter, divided
1/3 cup granulated sugar
2 large eggs
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 cups finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries (I did use less maraschino cherries and add chopped craisins to make up the difference)
2 cups powdered sugar
2 tablespoons cold water
Additional cherries, halved
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Another indication that the dough is risen — poke a couple of fingers in dough and the imprint remains. - Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
- On each long side, cut 3/4" wide strips about 2" into center.
- Combine apricots and cherries; spoon down the center of each rectangle.
- Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
- Curve top.
- Transfer each coffee cake to a baking sheet.
- Bake at 375° for 18 to 20 minutes or until golden brown.
- Melt remaining butter; brush over warm coffee cakes.
- Combine confectioners' sugar and cold water until smooth; drizzle over the tops.
- Garnish with additional cherries.
Recipe without the photos . . .
Candy Cane Coffee Cakes Makes 3 coffee cake
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm sour cream (110° to 115°)
6 tablespoons butter, divided
1/3 cup granulated sugar
2 large eggs
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 cups finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries (I did use less maraschino cherries and add chopped craisins to make up the difference)
2 cups powdered sugar
2 tablespoons cold water
Additional cherries, halved
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
- On each long side, cut 3/4" wide strips about 2" into center.
- Combine apricots and cherries; spoon down the center of each rectangle.
- Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
- Transfer each coffee cake to a baking sheet.
- Bake at 375° for 18 to 20 minutes or until golden brown.
- Melt remaining butter; brush over warm coffee cakes.
- Combine confectioners' sugar and cold water until smooth; drizzle over the tops.
- Garnish with additional cherries.
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