Glazed Apple Coffee Crown

Course Bread, Breakfast

Ingredients

  • 4 1/2 - 5 C flour
  • 1/3 C sugar
  • 1 tsp salt
  • 1 pkg yeast
  • 1 C milk
  • 1/2 C water
  • 1/4 C margarine or butter
  • 1 egg
  • >>Filling:<<
  • 3/4 C sugar
  • 1 tsp cinnamon
  • 1/4 C margarine softened
  • 3 oz pkg cream cheese softened
  • 2 C peeled chopped apples
  • 1/3 C firmly packed brown sugar
  • 1/2 tsp cinnamon
  • >>Glaze:<<
  • 1 C powdered sugar
  • 1 T milk
  • 1 T margarine softened
  • 1 tsp lemon juice

Instructions

  1. Grease 12-cup fluted tube pan or 10" tube pan (if tube pan has removable tube, line pan with foil and grease). Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 C flour, 1/3 C sugar, salt and yeast. In small saucepan, heat milk, water, and margarine until very warm (120 to 130°). Add warm liquid and egg to flour mixture. Blend at low speed untiol moistened; beat 2 minutes at medium speed. By hand, stir in 2 C flour. On floured surface, knead in 1/2 to 1 C flour until smooth and elastic, about 5 to 8 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°) until light and doubled in size, about 1 hour.
  2. In small bowl, combine 3/4 C sugar, 1 tsp cinnamon, 1/4 C margarine and cream cheese; blend until smoothl. In small bowl, combine apples, brown sugar and 1/2 tsp cinnamon. Divide dough in half. On lightly lfoured surface, roll out half into 18x8" rectangle. Spread with half of cream cheese mixture to within 1/2 inch of edges, then spread with half of apples. Starting at longer side, roll up tightly; pinch edges and ends to seal. Repeat with remaining half of dough. Place both rolls in prepared pan. Cover; let rise in warm place until light and doubled in size, about 1 hour.
  3. Preheat oven to 350°. Bake 45 to 55 minutes or until golden brown. Remove from pan immediately. In small bowl, combine all glaze ingredients; drizzle over warm coffee cake.
glazed apple coffee crown recipe
Glazed Apple Coffee Crown Recipe
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