Valentine coffee cake

28 servings

Ingredients

Quantity Ingredient
4½ cup All-purpose flour -- or 5
cup Divided
½ cup Sugar
1½ teaspoon Salt
2 packs Active dry yeast -- 1/4 oz
Each
½ cup Milk
½ cup Water
6 tablespoons Butter or margarine --
Divided
2 eaches Eggs
Filling:
¾ cup Packed brown sugar
½ cup Blanched almonds -- chopped,
Toasted
⅓ cup Maraschino cherry
1 tablespoon All-purpose flour
2 teaspoons Almond extract
Glaze:
1½ cup Confectioner's sugar
2 tablespoons Butter or margarine --
Softened
3 tablespoons Milk
½ teaspoon Vanilla extract

Directions

In a mixing bowl, combine 1½ cups flour, sugar, salt and yeast.

Heat milk, water and 4 tablespoons butter, Gradually add to dry ingredients; beat on med. for 2 min. Add eggs and ½ cup flour; beat on high for 2 min. By hand, add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic about 6 to 8 min.Place on a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into 26 inx 8 in rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style from long end; pinch to seal. Place seam side down on greased nonstick baking sheets. Shape each roll into a heart; seal ends. Cut from outer edge ⅔ through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. Bake at 350 deg. for 15 to 20 min.

or until golden brown. Remove immediately from baking sheets. Cool completely. For glaze cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts. Yield: 2 coffee cakes.

Recipe By : Taste Of Home

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