Maple Nut Coffee Ring
This attractive holiday tea ring \wreath\ has a maple-caramel filling.
This recipe makes 2 coffee rings
|Bread Flour||5 to 5+1/2 cups|
|Active Dry Yeast||4+1/2 tsp|
|Maple syrup||1/4 cup|
|Brown sugar, firmly packed||1/2 cup|
|Chopped walnuts||1/2 cup|
|Maple flavoring, if desired||1/2 tsp|
In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough. Prepare Filling by combining all ingredients. Divide dough into 2 parts. On lightly floured surface, roll out each half to 18x12-inch rectangle. Spread with maple syrup and sprinkle with Filling. Starting with longer side, roll up. Pinch edges and ends to seal. Place each ring seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through top of ring to 1 inch from bottom. Alternate cut slices, bringing one to center and next to outside of ring. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 375°F for 20 to 25 minutes until golden brown. Serve warm or cold. If desired, glaze with your favorite powdered sugar glaze (see below for our glaze recipe) and holiday fruits.
1 cup sifted powdered sugar
1 tsp softened butter or margarine
1 to 2 TBSP hot water or milk
In small bowl, blend ingredients until smooth.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.