Sweetheart Coffeecake

Makes 1 coffeecake.
Milk	1/2 cup
Water	1/4 cup
Egg, room temperature	1 large
Butter	3 tablespoons
Salt	1 1/2 teaspoons
Sugar	3 tablespoons
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Filling
Flake coconut	1/2 cup
Maraschino cherries	1/2 cup
Almonds	1/3 cup
Sugar	1 tablespoon
Topping
Almonds	1 tablespoon
Sugar	1 1/2 teaspoons

Bread Machine Method

Have liquid ingredients at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer.. At end of cycle, remove dough and follow shaping and baking instructions.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Combine milk and water; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping and Baking

Prepare Filling by combining coconut, cherries, almonds, and sugar; set aside. Prepare Topping by combining almonds and sugar. Punch down dough. On lightly floured surface, roll dough into a 15- x 10-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with Filling. Starting with longer side, roll up tightly. Pinch edges to seal. Place seam side up on greased cookie sheet. Fold half of the roll over on top of other half, sealing ends. Starting at folded end, use a scissors to cut roll in half lengthwise, stopping 1-inch from sealed end. Twist cut halves so the layered center faces up and forms a heart shape. Sprinkle Topping over dough. Cover; let rise until indentation remains after touching. Bake in preheated 350 degrees F oven for 18 to 20 minutes until golden brown. Remove from cookie sheet; cool. If desired, combine 3 tablespoons powdered sugar with 1 tablespoon water; drizzle over coffeecake.