Filus59602
Senior Cook
Orange-Date Coffee Cake Twist
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup water
1/4 cup milk
2 eggs -- at room temperature
ORANGE-DATE FILLING
1 cup pitted dates -- finely snipped
1/2 cup finely chopped pecans or walnuts -- toasted
1/3 cup packed brown sugar
2 teaspoons finely grated orange peel
Sweet Orange Icing -- optional
SWEET ORANGE ICING
1 cup powdered sugar -- sifted
3 teaspoons orange juice (3 to 4 teaspoons)
In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and
salt.
Heat butter, water and milk until hot to touch (120 to 130 degrees F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon,
stir in enough additional flour to make stiff dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 5 minutes. Cover;
let rest 10 minutes.
Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates,
finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3
cup packed brown sugar and 2 teaspoons finely grated orange peel.
On lightly floured surface, roll dough to 9 × 30-inch rectangle. Spread
filling to within 1/2-inch of edges. Beginning at long end, roll up
tightly as for jelly roll; pinch seam to seal. With sharp knife, cut
roll in half lengthwise; carefully turn halves so that cut sides face
up. Twist halves around each other, keeping cut sides up so filling is
visible. Transfer to greased baking sheet. Shape into ring and pinch
ends to seal. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Bake at 350 degrees F for 30 minutes or until done. Remove from baking
sheet; cool on wire rack. If desired, frost top of wreath with
Confectioners' Sugar Icing. Yield: 12 servings.
Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar
and 3 to 4 teaspoons orange juice. Beat until smooth.
- - - - - - - - - - - - - - - - - -
Per Serving (excluding Icing): 342 Calories; 12g Fat (31.7%
calories from fat); 5g Protein; 54g Carbohydrate; 2g Dietary Fiber; 53mg
Cholesterol; 183mg Sodium. ++++ Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup water
1/4 cup milk
2 eggs -- at room temperature
ORANGE-DATE FILLING
1 cup pitted dates -- finely snipped
1/2 cup finely chopped pecans or walnuts -- toasted
1/3 cup packed brown sugar
2 teaspoons finely grated orange peel
Sweet Orange Icing -- optional
SWEET ORANGE ICING
1 cup powdered sugar -- sifted
3 teaspoons orange juice (3 to 4 teaspoons)
In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and
salt.
Heat butter, water and milk until hot to touch (120 to 130 degrees F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon,
stir in enough additional flour to make stiff dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 5 minutes. Cover;
let rest 10 minutes.
Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates,
finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3
cup packed brown sugar and 2 teaspoons finely grated orange peel.
On lightly floured surface, roll dough to 9 × 30-inch rectangle. Spread
filling to within 1/2-inch of edges. Beginning at long end, roll up
tightly as for jelly roll; pinch seam to seal. With sharp knife, cut
roll in half lengthwise; carefully turn halves so that cut sides face
up. Twist halves around each other, keeping cut sides up so filling is
visible. Transfer to greased baking sheet. Shape into ring and pinch
ends to seal. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Bake at 350 degrees F for 30 minutes or until done. Remove from baking
sheet; cool on wire rack. If desired, frost top of wreath with
Confectioners' Sugar Icing. Yield: 12 servings.
Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar
and 3 to 4 teaspoons orange juice. Beat until smooth.
- - - - - - - - - - - - - - - - - -
Per Serving (excluding Icing): 342 Calories; 12g Fat (31.7%
calories from fat); 5g Protein; 54g Carbohydrate; 2g Dietary Fiber; 53mg
Cholesterol; 183mg Sodium. ++++ Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
