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Christmas Coffeecake

A festive holiday cake filled with nuts and candied fruit.


Recipe featured at Completely Delicious.

This recipe makes 1 coffeecake
Margarine1/4 cup
Milk1 cup
Active Dry Yeast2+1/4 tsp
Sugar1/4 cup
Flour3+3/4 cups
Salt1/4 tsp
Mixed candied fruit1/2 cup
Raisins1/2 cup
Cinnamon1/4 tsp
Nutmeg1/4 tsp
Icing sugar1 cup
Milk2 TBSP
Almond extract1 tsp

1. Melt margarine, add milk and heat until 110°-115°F.


2. Add Yeast, sugar, and egg. Beat until smooth.


3. Mix in 1+1/2 cups flour, salt, candied fruit, raisins, cinnamon, and nutmeg.


4. Add 1 cup of flour. Beat in with a wooden spoon. Knead in the last 1 cup of flour or enough flour so dough is no longer sticky.


5. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


6. On floured surface, roll dough out to 1- inch thick. Roll up jelly-roll style.


7. Join ends to form a ring. Place in greased pan. Let rise until indentation remains after touching.  


8. Bake in a preheated 350°F oven for 30-35 minutes. Remove from pan.


9. For GLAZE, add icing sugar, milk and extract; mix until smooth. Drizzle over coffee ring. Garnish with red and green cherries and chopped walnuts.



**You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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