1 package (16 ounces) hot roll mix |
2 teaspoons ground cinnamon |
1/2 teaspoon ground allspice |
2 teaspoons grated lemon rind |
5-1/2 teaspoons equal for recipes |
or 18 packets equal sweetener |
or 3/4 cup equal spoonful |
1 egg |
2 tablespoons margarine |
1/2 cup fat-free sour cream |
3/4 cup hot water |
1/4 cup sliced almonds, toasted |
mixed fruit filling (recipe below) |
combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes. |
divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge. |
place dough, seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes. |
bake coffeecakes in preheated 350of oven until dough is browned, about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds. |
tips |
coffeecakes can also be made into horseshoe, ring, or other desired shapes. after forming, cut dough as directed above in recipe. |
a single dried fruit such as apricots, pears or apples can be substituted for the mixed dried fruit, if desired. |
