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  Recipe Home » Diabetic » FRUIT AND NUT COFFEE CAKE RING
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  FRUIT AND NUT COFFEE CAKE RING
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 259
Ingredients:
1/2 Tbls. yeast
1/2 C. water, warm
3 C. flour
1 tsp. salt
1 tsp. cardamom, ground
1/3 C. butter
1/3 C. apple juice concentrate
2 eggs
1/2 C. apricot fruit spread
6 oz. dried fruit
1/2 C. pecans, chopped
1 tsp. cold water
1 C. flour
1 egg
Instructions:
Chop dried fruit. Dissolve yeast in warm water; let stand 10 minutes. In large bowl or electric mixer, combine flour, salt, and cardamom. While mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form stiff dough. Continue to beat until dough is smooth and elastic. Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes; or may be mixed in a bread maker. Let rest 20 minutes. Roll out dough on lightly floured surface to 22 by 12 inch rectangle. Spread fruit spread evenly down center of rectangle, leaving 1-inch border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll together to form ring; pinch ends together to seal, using water if necessary. With scissors or sharp knife, make diagonal cuts about 1inches apart, into top of ring. Let rise in warm place 30 minutes. Dough will not double in volume. Preheat oven to 375 degrees F. Beat together egg and cold water; brush over ring. Bake 25 to 30 minutes, until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature.
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