Fruit And Nut Coffee Cake Ring~

Chop dried fruit.

Dissolve yeast in warm water; let stand 10 minutes. In large bowl of
elecric mixer, combine flour, salt, and cardamom. While 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.

Bread Machine Method: Bring all ingredients to room temperature and
pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push
Start.

In hot & humid weather, use 1/8 c less water.

Tested in DAK R2D2. Sylvia’s comments:

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.