I have
looked at this recipe in "Home
Baking with Robin Hood Flour" since I got the book, thought it was
beautiful, but too fussy. Well, I was
wrong again – it is beautiful, but wasn’t as much work as making many
cookies. I made one ring, although the
original recipe calls for 2 – and I have included my half recipe for you.
This gets
somewhat sticky underneath, so I was glad I lined my pan with parchment
paper. It made a 12” ring, so if you
have a large pizza pan, that would also work.
The dough was light and buttery, but rolled out easily. Do drain your cherries, perhaps pat with a
paper towel to cut some of the liquid to cut down on stickiness. Mark your sections lightly with a table knife
so you have just the right amount to get your hearts – then cut with a kitchen
scissors.
Your
friends, family or co-workers will love this.
Seven Hearts Breakfast Ring
1 Tea Ring
3
cups Flour, Bread or All-purpose (13 ½ oz)
2
teaspoons Instant Yeast
1/4
cup Sugar
3/4
teaspoon Salt
1/4
cup Butter -- softened
3/4
cup Water
1
large Eggs
Filling
1/2
cup Coconut
3/8
cup Maraschino Cherries
1/8
cup Sugar
1/8
cup Butter -- softened
1/4
teaspoon Almond Extract
Combine half
of flour, instant yeast, first amount of sugar, salt and softened butter in
mixer bowl.
Add warm
water (120-130°). Beat with paddle
attachment for 2 minutes at medium speed.
Add egg and 1 cup more flour.
Beat at high speed for 1 minute.
Add the remaining flour until dough leaves the sides of the bowl. Change to dough hook, and knead 6 minutes or
knead 5-10 minutes by hand.
Cover and
let rest 20 minutes.
Filling: Finely chop and drain cherries well. Combine all filling ingredients in a bowl,
mixing well.
Punch down
dough. Roll into a 14 x 8"
rectangle. Spread with the coconut
cherry mixture. Roll up tightly
beginning with the 14" side. Seal
the lengthwise edge.
Place the
ring, seam side down, on a greased or parchment lined baking sheet. Seal ends together firmly. Snip dough into fourteen 1" sections,
cutting from edges of circle to within 1" of center.
Turn two cut
sections on their opposite sides in opposite directions to form a heart. Repeat to make seven hearts.
Cover pan
and let rise 20-25 minutes while preheating oven to 375°.
Bake for
20-25 minutes until done and brown, on lower rack for best results.
Remove from
baking sheet immediately. (I let mine sit 10 minutes first – much easier). Cool
on rack. Outline hearts with icing made
from 1/2 cup of powdered sugar and 1 tbsp. cherry juice.
I see 3 flavors that I really love. Maraschino cherries, coconut and almond extract.
ReplyDeleteThat's beautiful and sounds very delicious. I love any type of coffee cake.
ReplyDeleteIt is just as good as it looks.
Delete