2 c Sour cream — 16 oz 6 c All-purpose flour —
1/2 c Warm water Divided
2 pk Active dry yeast — 1/4 oz 1 1/2 c Dried apricots — finely
Each Chopped
1/4 c Butter or margarine — 1 1/2 c Maraschino cherries —
Softened Finely chopped
1/3 c Sugar Icing:
2 ts Salt 2 c Confectioner’s sugar
2 ea Eggs — beaten 2 tb Water — or 3 tablespoons
In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve
yeast in warm water. In a large mixing bowl, add sour cream, butter,
sugar, salt, eggs and 2 cups flour. With an electric mixer, beat
until smooth. Stir in just enough of the remaining flour to form a
soft dough. Turn out onto a floured surface and knead until smooth
and elastic. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hr. Punch
dough down; divide into 3 equal parts. On a lightly floured board,
roll each part into a 15×6 inch rectangle. Place on greased baking
sheets. With a scissors, make 2 in. cuts at 1/2 inch intervals on
long sides of rectange. Crisscross strips over filling. Stretch dough
to 22 in. Curve to form cane. Let rise until doubled about 45 min.
While warm, brush canes with butter. Combine icing ingredients and
drizzle. Yield: 3 coffee cakes.
Yields
20 servings