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Vintage Coffee Ring

Granola and Vintage Fruit make the delicious chewy filling for this moist coffee ring.

This recipe makes 1 coffee ring
Bread Flour2+1/2 cups
Active Dry Yeast2+1/4 tsp
Sugar1/4 cup
Salt1/2 tsp
Milk1/2 cup
Water1/4 cup
Shortening2 TBSP
Vintage Fruit, drained1 cup
Granola1+1/2 cups
Cinnamon1 tsp
Vintage Fruit syrup2 TBSP

In large mixer bowl, combine 1cup flour, yeast, sugar and salt; mix well. In sauce pan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe, about 1 hour.


Prepare Filling: Combine Vintage Fruit, granola, cinnamon and 1 egg; set aside.


Punch down dough. On lightly floured surface, roll dough to an 18- x 12-inch rectangle. Brush with Vintage Fruit syrup; spread with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Form ring' pinch ends to seal. Place seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through top of ring to 1 inch from center. Turn each slice on its side. Cover; let rise in warm place until double, about 30 minutes. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from cookie sheet. Serve warm or cold. Drizzle with powdered sugar Glaze, if desired.


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