Directions:
Roll dough into rectangle, 12 x 9 inches, on lightly foured surface; transfer to greased cooke sheet. Make 3-inch diagonal cuts at 1-inch intervals on 12 inch sides of rectangle with scissors. Spread cranberry-orange r elish filling down center of rectangle in 3 inch wide strip. Crisscross strips at an angle over filling, overlapping about 1 inch. Let rise until double, 40 to 50 minutes. heat oven to 375° . Bake until dolden brown, 20 to 25 minutes. Drizzle with Powdered Sugar Glaze while warm.
BROWN SUGAR SWEET DOUGH
- 2 packages active dry yeast
- 1 cup warm water
- 1/2 cup packed brown sugar
- 1/2 cup margarine or butter softened
- 1 teaspoon salt
- 2 eggs
- 1 cup quick cooking oats
- 3 1/2 4o 4 cups all purpose flour
Directions:
Dissolve yeast in warm water in a large bowl/ Stir in brown sugar, margarine, salt, eggs, oats and 1 1/2 cups of the flour. BEat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
POWDERED SUGAR GLAZE
Mix 1 cup powdered sugar and 2 to 3 teaspoons ilk until smooth and of desired consistency.
Variations:
Apricot-Cherry Coffee Cake: Substitute 1/2 cup snipped dried apricots and 1/2 cup chopped frained marachino cherries for the cranberry-orange relish.
Date Coffee Cake: Substitute Date filling for the cranberry orange relish: Cook 1 cup cut-up dates, 1/3 cup water, 1 tablespoon sugar and 1 tablespoon grated orange peel over low heat, stirring occasionally, until thickened, about 3 minutes. Cool.
Mincemeat Coffee Cake: Substitute 1 cup preparted mincemeat for the cranberry orange relish.
