Candy Cane Coffee Cake

Coffee Cake
1 16-ounce package of hot roll mix
1/4 cup granulated sugar
2 eggs
3/4 cup very warm milk
1/4 cup butter or margarine, softened
1/2 cup pecans, chopped
3/4 cup dried cranberries or cherries
1/2 cup cherry preserves
1 tablespoon water

Glaze
3/4 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 375°F. For coffee cake, combine hot roll mix, yeast packet and granulated sugar in a bowl. Separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to a bowl. Stir until mixture forms a ball.

Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.

Chop pecans; combine with the dried fruit in a bowl. Place dough in center of lightly floured rectangle stone; roll into 12 x 15-inch. Spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.

Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using spatula; curve to form cane. Cover; let rise in warm place 30 minutes.

Lightly beat reserved egg white with 1 tablespoon water; brush over dough using a Pastry Brush. Bake 20-23 minutes or until deep golden brown.

For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices.

Yield: 15 servings


Calphalon Nonstick Bakeware Set, 6-Pieces

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