Cherry Walnut Coffeecake Recipe

How to make it

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• In a large bowl throughly mix 2 cups flour, 1/4 cup sugar, salt, lemon peel and undissolved yeast.
• Combine milk, water & margarine in a saucepan.
• Heat over low heat until liquids are very warm (120^F.-130^F).
• Margarine does not need to be melted.
• Gradually add to dry ingredients and beat 2 minutes at medium spped of electric mixer, scraping bowl occasionally.
• Add eggs and 1/2 cup flour.
• Beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make stiff dough.
• Cover bowl with plastic wrap, then a towel.
• Set aside for 20 minutes.
• Combine walnuts, cherries and 3 tablespoons sugar.
• Turn dough out onto heavily floured board.
• Divide dough in half.
• Roll each half into a 14 x10-inch rectangle.
• Spead with cherry filing.
• Roll up from long side as for jelly roll to for a roll 14 inches long.
• Pinch sides to seal.
• Place on a greased baking sheet.
• Cut diagonal slits about 1-inch apart in rolls, starting from top surface of roll and cutting about 2/3 of the way through.
• Pull cut pieces out alternately right and left.
• Cover loosely with wax paper brushed with peanut oil, then top with plastic wrap.
• Refrigerate 2 to 24 hours.
• When ready to bake, remove from refrigerator.
• Uncover dough carfully.
• Let stand 10 minutes.
• Bake at 275^F for 25 to 30 minutes, or until done.
• Remove from baking sheets and cool on wire racks.
• Frost with Confectioners' sugar frosting.