Fruit & nut coffee cake ring

10 Servings

Ingredients

Quantity Ingredient
½ tablespoon Yeast
½ cup Water, warm
3 cups Flour
1 teaspoon Salt
1 teaspoon Cardamom, ground
⅓ cup Butter
⅓ cup Apple juice concentrate
2 Eggs
½ cup Apricot fruit spread
6 ounces Fruit, dried
½ cup Pecans, chopped
1 teaspoon Water, cold
1 cup Flour
1 Eggs

Directions

FAVORITE ALL-TIME REC; 12/92

Chop dried fruit.

Dissolve yeast in warm water; let stand 10 minutes. In large bowl of elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form stiff dough. Continue to beat until dough is smooth and elastic. (Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes. Or may be mixed in breadmaker.) Let rest 20 minutes.

Roll out dough on lightly floured surface to 22"x12" rectangle. Spread fruit spread evenly down center of rectangle, leaving 1" border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll rogether to form ring; pinch ends together to seal, using water if necessary.

With scissors or sharp knife, make diagonal cuts, about 1" apart, into top of ring. Let rise in warm place 30 minutes. (Dough will not double in volume.)

Preheat oven to 375. Beat together egg and cold water; brush over ring. Bake 25-30 minutes, until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 386 calories, 8 gm protein, 64 gm carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-¼ diabetic starch/bread exchange, 2-¼ diabetic fat exchange, 2 diabetic fruit exchange.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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