Braided Orange-Currant Coffeecake
Makes 6 servings
|3||cups all-purpose flour, divided|
|1||package quick-rise active dry yeast|
|1||cup unsweetened orange juice|
|1||tablespoon butter, melted|
|1||teaspoon grated orange peel|
|1/2||cup currants or chopped raisins|
|1||teaspoon cold water|
|Whipped butter (optional)|
|No-sugar-added orange marmalade fruit spread (optional)|
- Combine 2 cups flour, salt and yeast in large bowl of electric mixer. Heat orange juice to 130°F. Add to flour mixture along with butter and orange peel. Beat on medium speed with electric mixer fitted with dough hook.* Add only enough of the remaining 1 cup flour to make a soft dough; continue to beat dough until smooth and elastic, about 3 minutes. Transfer to lightly floured surface; knead in currants. Roll out dough to 13X6-inch rectangle. Starting at one short end, cut dough lengthwise into three equal strips, leaving dough attached 1 inch from opposite short end. Braid strips together; press braided ends together to seal. Place on greased cookie sheet; cover with greased waxed paper. Let rise in warm place until doubled in volume, about 20 minutes.
- Preheat oven to 450°F. Bake coffeecake 13 minutes. Beat egg with water; brush over coffeecake. Return coffeecake to oven; continue baking 3 to 5 minutes or until deep golden brown. Cool on wire rack. Serve warm or at room temperature with butter and marmalade, if desired.
Leftover cheesecake can be sliced, toasted and served with whipped cream cheese <em>or</em> made into French toast and served with no-sugar-added pourable fruit.
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||10 %|
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