Vintage Coffee Ring
Granola and Vintage Fruit make the delicious chewy filling for this moist coffee ring.

This recipe makes 1 coffee ring
  • 2+1/2 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • ¼ cup Sugar
  • ½ tsp Salt
  • ½ cup Milk
  • ¼ cup Water
  • 2 TBSP Shortening
  • 1 Egg
  • 1 cup Vintage Fruit, drained
  • 1+1/2 cups Granola
  • 1 tsp Cinnamon
  • 1 Egg
  • 2 TBSP Vintage Fruit syrup
  1. In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. In sauce pan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe, about 1 hour.
  2. Prepare Filling: Combine Vintage Fruit, granola, cinnamon and 1 egg; set aside.
  3. Punch down dough. On lightly floured surface, roll dough to an 18- x 12-inch rectangle. Brush with Vintage Fruit syrup; spread with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Form ring' pinch ends to seal. Place seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through top of ring to 1 inch from center. Turn each slice on its side. Cover; let rise in warm place until double, about 30 minutes. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from cookie sheet. Serve warm or cold. Drizzle with powdered sugar Glaze, if desired.
Recipe by Red Star Yeast at