Raspberry-Apple Stocking Coffee Cake
Ingrediënten
PASTRY
- 3½ to 4½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 packages regular active or fast-acting dry yeast 4½ teaspoons
- 1 cup milk
- ¼ cup butter
- 1 whole egg
- 1 teaspoon vanilla
- 1 egg yolk beaten
- 1 tablespoon water
FILLING
- 1 cup raspberry pie filling from 21-oz can
- 1 large apple peeled, chopped
- 2 teaspoons lemon juice
GLAZE
- 1¾ cups powdered sugar
- 2 to 3 tablespoons half-and-half or milk
Instructies
- In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast.
- In 1-quart saucepan, heat 1 cup milk and the butter over medium heat until very warm (120°F to 130°F).
- Add warm liquid, whole egg and vanilla to flour mixture.
- Beat with electric mixer on low speed until moistened; beat 1 minute on medium speed.
- By hand, stir in enough of the remaining 1½ to 2½ cups flour, ½ cup at a time, until dough pulls away from side of bowl.
- On floured surface, knead dough until smooth and elastic, 3 to 5 minutes.
- Grease large bowl with shortening or cooking spray.
- Place dough in bowl, turning dough to grease all sides.
- Cover loosely with plastic wrap and cloth towel; let rise in warm place 50 to 60 minutes or until doubled in size.
- Meanwhile, in medium bowl, stir together filling ingredients.
- Line large cookie sheet with cooking parchment paper; sprinkle lightly with flour.
- Gently push fist into dough to deflate.
- Turn dough onto cookie sheet; roll into 12x15-inch rectangle.
- On both long sides of rectangle, cut 1-inch-wide slits about 4 inches deep.
- Spread filling down center of dough.
- Bring strips up over filling, overlapping and pressing in center.
- Tuck ends in if necessary.
- Carefully shape into a stocking.
- Cover with plastic wrap sprayed with cooking spray; cover with cloth towel.
- Let rise in warm place 30 to 45 minutes or until almost doubled in size.
- Heat oven to 350°F.
- In small bowl, mix egg yolk and water; brush over coffee cake.
- Bake 20 to 25 minutes or until deep golden brown.
- Remove coffee cake from cookie sheet to cooling rack; cool 30 minutes.
- In small bowl, mix powdered sugar and 2 tablespoons half-and-half.
- Gradually stir in remaining half-and-half, 1 teaspoon at a time, until glaze is of spreading consistency.
- Spread glaze over coffee cake to create top, heel and toe of stocking.
Notes / Tips / Wine Advice:
Festive Touch
Customize your stocking however you wish! Flaked coconut sprinkled over the glaze before it’s dry will look like fur . . . write your last name on the top of the stocking using a tube of decorator icing or gel . . . sprinkle small candies or candy sprinkles over the glaze.Kitchen Secrets
If your family and friends might “fight” over the iced portions of this coffee cake, reserve a little of the glaze and drizzle it lightly over the entire stocking.Nutritional Information
Calories: 320 kcal
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