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Show Poinsettia Coffee Cake Surprise in holiday foods is thia unusnally shaped coffee cake with candied fruit fillinf. It's called poinsettia coffee cake. Delectable coffee cakes such as Stollen are among: the traaiuu. specialties of the Yuletide season. Here's a new coffee cake to usher In a new yean poinsettia coffee cake, shaped from an easily handled sweet yeast dough. Making this coffee cake is much like making those easy cinnamon rolls in fact, exactly the same up to the point where you have spread cinnamon and sugar over the rolled-out dough. For the coffee cake, sprinkle also with a mixture of chopped candied cherries and chopped green and yellow candied- pineapple. Roll up like ajelly roll and cut into six rolls. However, instead of cutting on a straight line as for cinnamon rolls, cut wide rolls, and cut them on a slant r Arrange filled rolls on greased baking sheet into poinsettia shape as shown, and let rise until doubled before baking. If you like, give the coffee cake a snowy drift xf confectioners' icing when cool. This palate-pleasing coffee cake "pleases with its good nutrition, too, especially its generous quota of B-vitamins and iron from enriched flour. POINSETTIA COFFEE CAKE 1 ptckige ytist. compf($jtd 01 dry 1 cups tiittd tnrithd Hour (bouO y cup lukcwtrm wt 2 ublnpooni melted butter or maigirirw Vi cup milk I ' cup lugir S Ubleipoont tuiar ! "Poon cmnimon 2 tibletpoont ihoiteo.nl , chopp(J I1)d yeow Soften yeast in lukewarm water. Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Add flour to make a thick batter. Mix well. Add softened yeast and eggs. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place, until doubled (about one and one-half hours). When light, punch down. Let rest 10 minutes. Pat or roll into rectangular sheet about one-half one-half inch thick and eight inchea wide. Brush with butter or mar- garine. Spread with one-fourth cup sugar and cinnamon. Mix two tablespoons sugar with, chopped fruit. Sprinkle fruit evenly over dough. Roll up like jelly-roll, sealing edge. With a sharp knife make five diagonal cuts completely complete-ly through the roll. Arrange five sections in a circle on a greased baking sheet with edges touching each other. Place remaining section sec-tion in the center. Let rise until doubled (about one hour). Bake in moderate oven (350 F.) 25 to 30 minutes. Make one poinsettia coffee cake. |