Christmas Coffee Cake
A frosted holiday yeast coffee cake filled with nuts and candied fruit. Use whatever candied fruit you prefer, such as pineapple, cherries, citrus peel, raisins or cranberries.
Yield: One 10-inch coffee cake
  • ¼ cup butter
  • 1 cup milk
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • ¼ cup sugar
  • 1 large egg
  • 3¾ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • 1 cup mixed candied fruit
  • ⅓ cup walnuts, chopped
For the glaze
  • 1 cup powdered sugar, sifted
  • 2 Tbsp milk
  • ½ tsp almond extract
  1. Heat the butter and milk in a small saucepan over low heat until butter is melted. Remove and cool for about 5 minutes, until 110-115°F. Pour mixture into a large bowl and add the yeast, sugar and egg.
  2. Mix in 1½ cups of the flour, salt, cinnamon, nutmeg, candied fruit and walnuts. Add in the remaining flour, ½ cup at a time, mixing after each addition until incorporated. Cover bowl with plastic wrap and set in a warm place. Let rise until doubled, about 1 hour.
  3. On a lightly floured surface, roll out the dough into a rectangle, about 1-inch thick. Starting with a long end, roll it up tightly. Place rolled dough on a sheet pan lined with parchment paper and shape into a ring. Pinch to seal ends together.
  4. Use a sharp knife to make cuts two-thirds of the way into the dough every 2 inches. Twist each section so that it lies parallel to the sheet pan. Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.
  5. Preheat oven to 350°F. Bake coffee cake until golden brown, about 25-30 minutes. Let cool.
  6. To make the icing: stir together the sifted powdered sugar, milk and almond extract. Add more/less milk to achieve desired consistency. Drizzle over cooled cake. Garnish the cake with additional candied fruit and walnuts.
  7. **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
  8. Recipe featured at Completely Delicious.
Recipe by Red Star Yeast at