Bake this handsome wreath with your choice of fillings, then drizzle a sugar glaze on the top if you like.

Prep 40 minutes plus rising
Bake 30 to 35 minutes

• Coffee Cake Dough
• 1/2 cup warm water (105 to 115 degrees F)
• 2 packages active dry yeast
• 1 teaspoon plus 1/2 cup sugar
• 1/2 cup butter or margarine stick), softened
• 1 large egg
• 1/2 teaspoon salt
• about 3 1/4 cups all-purpose flour
• Choice of Filling (recipes follow)
• Coffee Cake Glaze (optional) (recipe follows)

Coffee Cake Dough

1. In 2-cup glass measuring cup, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand 5 minutes, or until foamy.

2. In large bowl, with mixer at low speed beat butter with remaining 1/2 cup sugar until blended. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally with rubber spatula. Reduce speed to low; beat in egg until blended. Beat in yeast mixture, salt, and 1/2 cup flour (batter will look curdled) just until blended. With wooden spoon, stir in 2 1/2 cups flour until blended.

3. Turn dough onto lightly floured surface and knead about 8 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking,

4. Shape dough into ball. Place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.

Coffee Cake Wreath

1. Prepare Coffee Cake Dough. Meanwhile, prepare filling of choice.

2. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. Meanwhile, grease 17" by 14" cookie sheet.

3. With floured rolling pin, roll dough into 18" by 12" rectangle. Spread filling over dough to within 1/2 inch of edges. Starting at one long side, roll up dough jelly-roll fashion. Carefully lift roll and place, seam side down, on prepared cookie sheet. Shape roll into ring; press ends together to seal. With kitchen shears or clean scissors, cut ring at 1 1/2-inch intervals, up to but not through inside edge (see photo). Gently pull and twist each cut piece to show spiral filling. Cover and let stand in warm place (80 to 85 degrees F) until dough has risen slightly, about 1 hour. (Dough will continue to rise during baking.)

4. Preheat oven to 350 degrees F. Bake 30 to 35 minutes until golden. Transfer wreath to wire rack to cool completely. When cool, drizzle with Coffee Cake. Glaze, if desired. Makes 16 servings.

Coffee Cake Glaze
In small bowl, mix 1 cup confectioners' sugar with 2 tablespoons milk until smooth. With spoon, drizzle over cooled coffee cake. Makes about 6 tablespoons.
Each tablespoon: about 80 calories, 0 g protein, 20 g carbohydrate, 0 g total fat (0 g saturated), 0 g fiber, 1 mg cholesterol, 5 mg sodium.

Coffee Cake Fillings
Prep 10 to 30 minutes
Customize your coffee cakes and other pastries with a variety of fillings. Fruits, nuts, cheese, spices, chocolate, they're all here, just waiting for you to choose.

SWEET ALMOND FILLING
In food processor, with knife blade attached, process 1/2 cup whole blanched almonds with 1/4 cup packed dark brown sugar until almonds are finely ground. Add 4 ounces almond paste (about half 7- to 8-ounce can or tube) and 2 large egg whites and process until mixture is smooth. Makes about 1 cup.
Each tablespoon: about 75 calories, 2 g protein, 7 g carbohydrate, 4 g total fat (0 g saturated), 0.5 g fiber, 0 mg cholesterol, 10 mg sodium.

LEMON-POPPYSEED FILLING
In small bowl, stir 1 can (12 1/2 ounces) poppyseed filling with 1 teaspoon freshly grated lemon peel. Makes about 1 cup.
Each tablespoon: about 85 calories, 1 g protein, 15 g carbohydrate, 2 g total fat (0 g saturated), 2 g fiber, 0 mg cholesterol, 20 mg sodium.

CHOCOLATE-WALNUT FILLING
In 1-quart saucepan, melt 3 squares (3 ounces) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate with 3/4 cup low-fat sweetened condensed milk over low heat until smooth. Cool to room temperature. Toast and chop 1/2 cup walnuts and reserve for assembling coffee cake. Makes about 1 cup.
Each tablespoon: about 105 calories, 2 g protein, 13 g carbohydrate, 5 g total fat (2 g saturated), 1 g fiber, 2 mg cholesterol, 15 mg sodium.

CHEESE FILLING
Into medium bowl, press 1/2 cup creamed cottage cheese through fine sieve. Add 1 package (8 ounces) cream cheese, softened, 1/2 cup confectioners' sugar, 1 teaspoon freshly grated lemon peel and 1 large egg yolk; with mixer at low speed, beat until smooth. Makes about 1 1/2 cups.
Each tablespoon: about 50 calories, 1 g protein, 3 g carbohydrate, 4 g total fat (2 g saturated), 0 g fiber, 20 mg cholesterol, 45 mg sodium.

CHERRY-CHEESE FILLING
Prepare Cheese Filling (above). After spreading on dough, spoon 1 cup canned cherry-pie filling on top. Makes 2 1/2 cups.
Each tablespoon: about 35 calories, 1 g protein, 3 g carbohydrate, 2 g total fat (1 g saturated), 0 g fiber, 12 mg cholesterol, 30 mg sodium.

PRUNE FILLING
In 2-quart saucepan, heat 1 cup pitted prunes, chopped, 1 1/4 cups cups water, and 2 strips lemon peel (each 3" by 3/4") to boiling over high heat. Reduce heat to medium-low; cook, uncovered, 12 to 15 minutes, stirring occasionally. Remove lemon peel. In food processor with knife blade attached, or blender, blend prune mixture with 6 tablespoons sugar to form thick puree. Makes 1 cup.
Each tablespoon: about 45 calories, 0 g protein, 12 g carbohydrate, 0 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 0 mg sodium.

CINNAMON-SUGAR FILLING
In small bowl, combine 1/2 cup packed brown sugar, 1/2 cup blanched almonds, toasted and chopped, and 1/2 teaspoon ground cinnamon. After rolling out dough, brush with 2 tablespoons melted butter or margarine and sprinkle with sugar mixture. Makes about 1 cup.
Each tablespoon: about 65 calories, 1 g protein, 8 g carbohydrate, 4 g total fat (1 g saturated), 0.5 g fiber, 4 mg cholesterol, 20 mg sodium.

APPLE FILLING
In 10-inch skillet, melt 2 tablespoons butter or margarine over medium-high heat. Add 2 medium Rome Beauty or Crispin apples (about 1 1/4 pounds), peeled, cored, and finely chopped; 1/4 cup dark seedless raisins, 1/4 teaspoon ground cinnamon, and 1/4 cup sugar and cook about 10 minutes, until apples are tender. Remove from skillet and cool. Makes about 2 cups.
Each tablespoon: about 25 calories, 0 g protein, 5 g carbohydrate, 1 g total fat (0 g saturated), 0.5 g fiber, 2 mg cholesterol, 5 mg sodium.

APRICOT-ORANGE FILLING
In 1 quart saucepan, heat 1 cup dried apricots (7 ounces) and 1 cup water to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, about 25 minutes, or until apricots have softened. Remove saucepan from heat; mash apricots with potato masher or fork until almost smooth. Stir in 1/3 cup sweet orange marmalade, cover and refrigerate until ready to use. Makes about 1 cup.
Each tablespoon: about 50 calories, 0 g protein, 12 g carbohydrate, 0 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 0 mg sodium.

Good Housekeeping Baking
More than 600 Recipes for homemade treats

Hearst Books

Publication Date: October 1999

$30.00 - Hardcover - Amazon@TKL - ORDER/INFO

ISBN: 0-688-16616-4