Cherry-Go-Round

Name: Cherry-Go-Round
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/2 cup sugar; 1/2 cup butter, softened; 1 large egg; 1 teaspoon salt; 4-1/2 to 5 cups all-purpose flour; 2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 cup chopped pecans; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 1 to 2 tablespoons whole milk

15 ingredients

8 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1 large egg
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour. Beat until smooth. Stir in 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 refrigerate overnight.
3

Line 2
4

with parchment; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries.
5

Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared
6

; pinch ends together to form a ring. With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
7

Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks.
8

In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes.