Yuletide Refrigerator Yeast Dough

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

--Adopted Recipe--Nutrition information will not be correct because it will include ingredients for both variations. Preparation time does not include time for dough to rise.

Ingredients Nutrition

Directions

  1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cup flour, sugar, salt, nutmeg and yeast; blend well.
  2. In small saucepan, heat milk, water and margarine to very warm (120 to 130:F.).
  3. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
  4. By hand, stir in enough flour to make a stiff dough.
  5. Cover tightly; refrigerate overnight. Shape into Fanned Prune Coffee Cake, Apricot Wreath Coffee Cake or other holiday coffee cake.
  6. APRICOT WREATH COFFEE CAKE: In small saucepan, combine apricots and water. Cook over medium heat, stirring occasionally, until water is absorbed and apricots are soft, about 20-25 minutes. Add brown sugar, orange juice and nuts; cool.
  7. Grease 2 cookie sheets.
  8. Turn dough onto lightly floured surface; divide into 2 parts.
  9. Roll out half of dough to 18x12 inch rectangle; spread with half the filling.
  10. Starting at 18 inch side, roll up jelly roll style, pinching edges to seal.
  11. Place seam-side-down on prepared cookie sheet; twist into a circle, join ends, pinch to seal.
  12. With scissors or sharp knife make cuts about three-fourths of the way through the dough, 1 inch apart. Repeat with remaining dough.
  13. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
  14. Heat oven to 375:F. Bake 20-25 minutes or until golden brown.
  15. Remove from pan immediately. Cool.
  16. If desired, combine powdered sugar and milk; drizzle over warm loaf.
  17. FANNED PRUNE COFFEE CAKE: In medium saucepan, combine prunes, sugar and lemon juice; bring to a boil. Boil 1 minute, stirring occasionally; cool.
  18. Grease 2 cookie sheets.
  19. Turn dough onto lightly floured surface; divide into 2 parts.
  20. Roll out half of dough to 18x9 inch rectangle. Spread half of prepared filling lengthwise down two-thirds of dough.
  21. Fold unspread dough over half of spread dough. Fold again, forming 3 layers of dough and 2 layers of filling. Seal edges well.
  22. Place on prepared cookie sheet. Using scissors or sharp knife make eight cuts, 1 inch apart, to within 1 inch of opposite side. Seperate strips slightly; twist so filling shows.
  23. Repeat with remaining dough.
  24. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
  25. Heat oven to 375:F. Bake 15-25 minutes or until golden brown.
  26. Meanwhile in small bowl, combine honey and margarine. Brush mixture over hot loaf to glaze. Serve warm.
Most Helpful

5 5

This is a fantastic.... easy to make and a nice soft,tasty coffee cake. I will definitely make it again. I rolled it out, buttered the dough and added cinnamon sugar and dried cherries and made the rolls in a circle.... baked for 20 min. yummy!