Recipe: Fruit Spiral (bread machine dough cycle, with photos)

FRUIT SPIRAL

"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)
FOR THE DOUGH:
3/4 cup water
1 1/2 tbsp. butter
1 egg (plus beaten egg for brushing top)
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
FOR THE FILLING AND BAKING:
1/2 can prepared pie filling*
Beaten egg, for brushing top

SIZE B - 2 SPIRALS (serves 16)
FOR THE DOUGH:
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
FOR FILLING AND BAKING:
1 can prepared pie filling*
Beaten egg, for brushing tops

TO MAKE THE DOUGH:
Prepare dough using bread machine dough cycle.

Turn dough out onto lightly floured surface and punch down. For Size B, divide dough into two equal portions. Chill in refrigerator sealed in an airtight plastic bag for 2 hours or overnight.

WHEN READY TO BAKE, PREPARE EACH SPIRAL AS FOLLOWS:
Roll on floured surface and stretch dough into thin strip, 5 to 6-inches wide and 30-inches long. (Keep board floured.)

Place fruit and just a little sauce from pie filling down the middle. Brush edge with water, fold over into a tube, sealing filling inside. Coiling from one end, form 5 to 7-inch 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.

*Use the whole fruit and pieces with just a little sauce from the pie filling.

OPTIONAL:
Drizzle top with white icing for special effects

Source: Electric Bread by Suzan Nightingale and Staff of Innovative Cooking Enterprises