Login
Create Account
Snow Ring Holiday Bread
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Makes 2 bundt pan yeast coffee cakes topped with orange honey syrup and coconut.
-
Main Ingredient
flour
-
Category: Breakfast
-
Cuisine: American
-
Prep Time: 45 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 4 1/2 cups - to 5 cups all-purpose flour
- 2 packages - Red Star Instant Blend Dry Yeast
- 1/3 cups - sugar
- 1 teaspoons - salt
- 1 tablespoons - grated orange rind
- 1 cups - milk
- 1/2 cups - water
- 1/3 cups - butter or margarine
- 1 - egg
- 1 1/2 cups - sugar
- 1/3 cups - butter
- 2 tablespoons - honey
- 1/4 cups - orange juice
- 1 cups - flaked coconut
Directions:
Bread:
In large mixer bowl, combine 2 cups flour with yeast, sugar, salt and orange rind; mix well.
Heat milk, water and butter until warm (120 to 130 degrees F; butter need not melt); add to flour mixture. Add egg. Blend until moistened; beat 3 minutes at medium speed.
Gradually stir in enough remaining flour to make a firm dough. Knead on well-floured surface until smooth and elastic, about 3 to 5 minutes.
Topping:
Combine topping ingredients except coconut and heat until sugar is dissolved. Divide half of topping between two well-greased aluminum Bundt pans or 11-cup ring molds. Sprinkle with half of coconut.
Divide dough into 20 pieces and place 10 in each pan. Pour remaining topping over dough in pans. Sprinkle with coconut.
Cover; let rise in warm oven (turn oven to lowest setting for 1 minute, then turn off) for 25 minutes.
Bake at 400 degrees F for 15 to 20 minutes. Cover pans with foil; invert onto rack. Cool 1 minute; remove pans and continue to cool.
Sprinkle with additional coconut if desired.
Comments