How to make it

  • Place 1/4 cup warm water in large warm bowl then sprinkle in yeast and stir until dissolved.
  • Add remaining water, warm milk, honey, vegetable oil, salt and 1-1/2 cups all-purpose flour.
  • Blend well then stir in whole wheat flour and enough remaining flour to make soft dough.
  • Knead on lightly floured surface until smooth and elastic about 8 minutes.
  • Place in greased bowl turning to grease top then cover and let rise in warm place 45 minutes.
  • Punch dough down then remove to lightly floured surface and divide in half.
  • Roll each to rectangle and transfer to two greased baking sheets and brush with melted butter.
  • In small bowl combine brown sugar, cinnamon, cranberries and pecans then stir well.
  • Sprinkle half of the brown sugar mixture over center third of each rectangle.
  • Along each side of coffeecake cut 1” wide strips from edge of filling to edge of dough.
  • Starting at one end alternately fold six strips from each side across filling toward opposite end.
  • Repeat from other end using six strips from each side.
  • Loosely tie together remaining two center strips on top of loaf.
  • Repeat with second coffeecake.
  • Cover and let rise in warm draft free place until almost doubled in size about 40 minutes.
  • Bake at 375 for 25 minutes and switch positions of sheets halfway through baking.
  • Remove from sheets and cool on wire racks then brush with glaze.
  • To make glaze stir 1/4 cup honey and 1 tablespoon butter over medium heat until butter melts.

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