Maple Nut Coffee Ring
This attractive holiday tea ring "wreath" has a maple-caramel filling.
Yield: 2 dessert rings
- 5 to 5½ cups bread flour
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
- ½ cup sugar
- 1 tsp salt
- 1 cup milk
- ½ cup water
- ¼ cup shortening
- 2 eggs
- ¼ cup maple syrup
For the filling:
- ½ cup brown sugar, firmly packed
- ½ cup chopped walnuts
- 1 tsp cinnamon
- ½ tsp maple flavoring, if desired
For the glaze:
- 1 cup sifted powdered sugar
- 1 tsp softened butter or margarine
- 1 to 2 Tbsp hot water or milk
- In small bowl, blend ingredients until smooth.
- In large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Punch down dough. Prepare Filling by combining all ingredients. Divide dough into 2 parts. On lightly floured surface, roll out each half to 18x12-inch rectangle. Spread with maple syrup and sprinkle with Filling. Starting with longer side, roll up. Pinch edges and ends to seal. Place each ring seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through top of ring to 1 inch from bottom. Alternate cut slices, bringing one to center and next to outside of ring. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 375°F for 20 to 25 minutes until golden brown. Drizzle glaze over ring and garnish with holiday fruits and a dusting of powdered sugar (optional). Serve warm or cold.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.
- Recipe featured at My Kitchen Addiction.