This coffeecake is a sweet and sensational addition to any holiday buffet table.
|Skill: Intermediate||Prep Time: 15||Bake Time: 25||Servings: 16-18|
1 loaf Rhodes™ Bread Dough, thawed and risen
1/2 cup prepared mincemeat
1/3 cup orange marmalade or pineapple preserves
1/3 cup unsifted flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, softened
1 egg yolk plus 1 tablespoon water, beaten
1 cup confectioner's sugar
1 tablespoon milk
Roll dough into an 18x8 inch rectangle. In small bowl, combine mincemeat and marmalade. Spread filling on dough to within 1 inch of edge. Starting on long side roll in jellyroll fashion. Pinch along seam to seal. Form into ring, pinch ends together. Place seam side down on a sprayed baking sheet. Cut slashes 1 inch apart and 2/3 of the way to the center. Turn each slice on its side to show filling. Cover with sprayed plastic wrap let rise until double. Remove wrap and brush dough with egg wash. Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over coffee cake. Bake at 350°F 25 minutes, checking halfway through. If browning too fast, lightly cover with aluminum foil. Remove to wire rack. Drizzle with Quick Icing if desired. Serve Warm.
Mix confectioner's sugar with milk until smooth, thinning with more milk if necessary.