Cherry Go Round Food

CHERRY-GO-ROUND

Steps:

• 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., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Line 2 baking sheets 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., Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared baking sheets; 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., Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.

CHERRY-GO-ROUND

Steps:

• In a large bowl,dissolve yeast in warm water. Add the milk,sugar,butter,egg,salt and 2 cups flour. Beat until smooth. Stir remaining flour to form a soft dough.
• turn onto lightly floured surface:knead until smooth and elasttic ( used my Kitchenaid mixer with the dough hook)about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 2 hours or overnight.
• Line two baking sheets with foil and grease well;set aside. Punch dough down. turn onto a lightly floured surface;divide dough in half. Roll each portion into a 14in.x 7 in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans;sprinkle over cherries.
• Roll up jelly-roll style, starting with a long side;pinch seams and tuck ends under. Place seam side down on prepared baking sheets;pinch ends together to form a ring.With kitchen scissors,cut from outside edge 2/3 of the way toward center of ring at 1-inch intervals. Separate strips and slightly twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 20-25 mintues or until golden brown. Remove from pans to wire rack.
• In a small bowl, combine the confectioners sugar, vanilla and enough milk to achieve desired consistency;drizzle over warm coffee cakes. Yields 2 coffee cakes.
• nutrition facts:1 serving(1slice) equals 223 calories,6 g fat(3 saturated fat)21 mg cholesterol,149 mg sodium,38 carbohydrate,1 g fiber,4 g protein.

CHERRY-GO-ROUND

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, butter, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• 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 for at least 2 hours or overnight.
• Line two baking sheets with foil and grease well; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries.
• Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared baking sheets; 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.
• Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine icing ingredients; drizzle over warm coffee cakes.