Gourmet Edition. Slip covered, hard bound with spiral binding makes for lay-flat, spatter resistant pages. Dramatic full color photos with easy-to-understand narrative for every recipe. Guidance on ingredients, tips for success and more
This festive brunch offering takes a little time - but not nearly as much as your guest will think! Filled with peach, apple, cherry or berry filling it becomes the center of attention.
Size A - One Spiral - Serves 8
3/4 cup water
1 1/2 tbsp. Butter
1 egg
2 cups white bread flour
1 tbsp. dry milk
1 1/2 tbsp. Sugar
1/2 tsp. salt
3/4 tsp. ground coriander
1 1/2 tsp. dried lemon peel
1 tsp. fast rise yeast or 2 tsp. active dry yeast
Filling
1/2 can prepared pie filling*
Size B - Two Spirals - Serves 16
1 1/2 cups water
3 tbsp. Butter
1 egg
4 cups white bread flour
2 tbsp. dry milk
3 tbsp. Sugar
1 tsp. salt
1 tsp. ground coriander
2 tsp. dried lemon peel
2 tsp. fast rise yeast or 4 tsp. active dry yeast
Filling
1 can prepared pie filling*
Prepare dough in bread machine. Turn dough out onto lightly floured surface and punch down.
For Size B, divide dough into two equal portions. Prepare each spiral as follows:
Chill in refrigerator sealed in an airtight plastic bag for 2 hours or overnight.
Roll on floured surface and stretch dough into thin strip, 5 - 6" wide and 30" long. (Keep board floured.)
Place fruit and sauce down the middle. Brush edge with water, fold over into a tube, sealing filling inside. Coiling from one end, form 5 - 7" circle with seam inside. Coil remaining dough, gradually spiraling narrower and higher.
Transfer to greased baking sheet and let rise until double, about one hour. Brush with beaten egg.
Bake at 325 degrees F for 30 minutes. Then cover with foil to prevent over-browning, and continue baking for 30 minutes more.
Success Hints
*Use the whole fruit and pieces with just a little sauce from the filling.
Drizzle top with white icing for special effectsSuccess Hints
*Use the whole fruit and pieces with just a little sauce from the filling.
