Fruit and nut coffee cake ring
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Fruit and nut coffee cake ring
  Fruit    Coffee    Diabetic    Nuts    Cakes  
Last updated 6/12/2012 12:55:23 AM. Recipe ID 17293. Report a problem with this recipe.
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      Title: Fruit and nut coffee cake ring
 Categories: Diabetic, Quickbreads, Breads/bm
      Yield: 10 Servings
    1/2 tb Yeast
    1/2 c  Water, warm
      3 c  Flour
      1 ts Salt
      1 ts Cardamom, ground
    1/3 c  Butter
    1/3 c  Apple juice concentrate
      2    Eggs
    1/2 c  Apricot fruit spread
      6 oz Fruit, dried
    1/2 c  Pecans, chopped
      1 ts Water, cold
      1 c  Flour
      1    Eggs
  Chop dried fruit.
  Dissolve yeast in warm water; let stand 10 minutes.  In large bowl of
  elecric mixer, combine flour, salt, and cardamom. Whilie 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 breadmaker.)  Let rest 20 minutes.
  Roll out dough on lightly floured surface to 22"x12" rectangle. Spread
  fruit spread evenly down center of rectangle, leaving 1" 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 rogether
  to form ring; pinch ends together to seal, using water if necessary.
  With scissors or sharp knife, make diagonal cuts, about 1" apart,
  into top of ring. Let rise in warm place 30 minutes.  (Dough will not
  double in volume.)
  Preheat oven to 375.  Beat together egg and cold water; brush over
  ring. Bake 25-30 minutes, until golden brown.  Immediately remove
  from pan. Cool on wire rack.  Serve warm or at room temperature.
  Nutrition information per slice: 386 calories, 8 gm protein, 64 gm
  carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4
  diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 2
  diabetic fruit exchange.

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Recipe ID 17293 (Apr 03, 2005)

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