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Maple Nut Coffee Ring

Maple Nut Coffee Ring
This attractive holiday tea ring “wreath” has a maple-caramel filling.
Yield 2 dessert rings
0

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Ingredients

  • 5 to 5 1/2 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup shortening
  • 2 large eggs

Filling

  • 1/2 cup brown sugar (firmly packed)
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon maple flavoring (if desired)
  • 1/4 cup maple syrup

Glaze

  • 1 cup sifted powdered sugar
  • 1 teaspoon softened butter
  • 1 to 2 tablespoons hot milk

Instructions

  • In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling: In a small bowl, mix together brown sugar, walnuts, cinnamon and maple flavoring; set aside.
  • Punch down dough. Divide dough into 2 equal parts. On lightly floured surface, roll out each half to 18×12-inch rectangle. Spread with maple syrup and sprinkle with prepared filling mixture. Starting with longer side, roll up. Pinch seam to seal. Place each roll seam-side down on greased cookie sheet, and form into a ring. Pinch edges to seal. With scissors, make cuts 1 inch apart through top of ring to 1 inch from bottom (don't cut all the way through). Alternate cut slices, gently bringing one to center and next to outside of ring. Cover; let rise in warm place until indentation remains after lightly touching.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Cool completely on wire rack.
  • Make the glaze: In a small bowl, blend all ingredients until smooth.
  • Drizzle glaze over cooled ring and garnish with holiday fruits and a dusting of powdered sugar (optional). Serve warm or cold.

Notes

Photo by Jen Schall.

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