Cherry Coffee Ring

Name: Cherry Coffee Ring
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm whole milk (110° to 115°); 1 large egg, lightly beaten; 1/4 cup sugar; 1/4 cup shortening; 3/4 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; 12 maraschino cherries, chopped and patted dry; 2/3 cup graham cracker crumbs (about 10 squares); 3/4 cup packed brown sugar; 1/3 cup butter, melted; 1 cup confectioners' sugar; 1/4 teaspoon almond extract; 6 to 8 teaspoons maraschino cherry juice

14 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1 large egg, lightly beaten
1/4 cup sugar
1/4 cup shortening
3/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
12 maraschino cherries, chopped and patted dry
2/3 cup graham cracker crumbs (about 10 squares)
3/4 cup packed brown sugar
1/3 cup butter, melted
1 cup confectioners' sugar
1/4 teaspoon almond extract
6 to 8 teaspoons maraschino cherry juice

Directions

1

In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour.
3

Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased
4

; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes.
5

Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.