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Cherry Filled Braid
Isn’t it amazing how the past always comes back into our
lives, and what a wonderful blessing! I say that because
this weeks recipe comes from a friend that I have been
acquainted with since 1965. This is a wonderful recipe,
the flavor, moist content, and presentation of this
BRAIDED CAKE is by far one of the best that I have ever
tasted! I had intended on having this for Christmas
morning but I kept on thinking about this wonderful new
recipe that Bob Nuss left at my house 4 days before
Christmas and I just couldn’t wait so I baked it off
today! I am sure that your family will enjoy this as
much as we did. I am going to make another one for News
Years Day for brunch!
<><><><><><><><><>Cherry
FilledBraid<><><><><><><><><><><><><><><><><><><><>
Ingredients:
2/3 can cherry pie filling or any fruit filling
21/2 to 2 3/4 cups un-sifted all purpose flour
2 Tablespoons Sugar
1/2 teaspoon salt
1 package yeast or 1 1/2 teaspoons bulk yeast
1/2 cup butter
1/2 cup milk
1/4 cup water
1 egg, at room temperature
melted butter (optional)
Confectioners Sugar Glaze (optional)
Combine 1 Cup of the flour, the sugar, salt and yeast in
large bowl; set aside. Combine Milk, water and 1/2cup
butter in small saucepan; cook over low heat until
liquids are very warm (120 to 130) - butter does not
need to melt. Gradually add to dry ingredients; beat 2
min on high speed. Add egg and 1/2 cup flour, beat 2 min
on high speed. Stir in enough additional flour to make a
stiff dough. Cover, allow to rest 20 min.
Turn dough out onto well-floured board; roll into 18X1 0
inch rectangle. Spread cherry pie filling length-wise
down center third of dough. Cut 1-inch wide strips
diagonally along both sides of filling to within 3/4
inch of filling. Alternately fold opposite strips of
dough at an angle across filling. Carefully transfer to
greased cookie sheet. Shape into ring, stretching
slightly; pinch ends together. Cover loosely with wax
paper brushed with vegetable oil; top with plastic wrap.
Chill at least 2 hrs or overnight.
Remove braid from refrigerator just before baking.
Uncover dough; let stand at room temperature for 10 min.
Bake at 375 for 30-35 min. or until lightly browned.
Remove from cookie sheet, cool slightly on wire rack.
Brush with melted butter or drizzle with Confectioners
Sugar Glaze.
10-12 Servings.
Confectioners Sugar Glaze
1 cup confectioners sugar 1 tablespoon butter or
margarine, softened
1/2 teaspoon vanilla
1-2 tablespoons milk
Beat Confectioners sugar, butter, vanilla and milk in
small bowl until glaze is smooth and of desired
consistency.
We place a White candle in the center of the Coffee
cake. For us this white candle represents the purity of
the Christ Child, for whom we celebrate this Christmas
Day.
The History of This Braid
This coffee cake has been a Nuss Family Tradition for
more than a decade. It all started with a request that
we purchase a cherry coffee cake from a local bakery for
Christmas morning breakfast; alas the bakery had none,
and did not plan to make any for the rest of the year.
The search was on for a recipe that would take its
place, none was found, and although in one book a
Chocolate Braid recipe was found. This became the bases
for the recipe above. One interesting side note. This
chocolate recipe was never tried until after making
these coffee cakes for nearly 8 years. The chocolate is
ok but the Nuss family will stick with cherry for our
Christmas breakfast and apple for New Years breakfast.
What started as one coffee cake has grown to more than
20 cakes each year as gifts to family and friends.
PS If your family enjoyed this coffee cake, please
return your plate for a refill next year.
May you have a Blessed Christmas and a Very Happy and
Prosperous New Year
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