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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm buttermilk (110° to 115°) |
1/4 cup sugar |
2 tablespoons butter, melted |
1 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1 egg |
filling: |
1-1/2 cups diced peeled fresh pears |
1/2 cup raisins |
1/3 cup chopped walnuts |
1 tablespoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon grated lemon peel |
1/4 teaspoon ground cloves |
1 tablespoon butter, softened |
1/4 cup sugar |
1 egg, lightly beaten |
glaze: |
1 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
3 to 4 teaspoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. 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.
2. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar.
4. Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring.
5. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg.
6. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
7. For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring. Yield: 14 servings.
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