Christmas Coffee Cake Ring
This coffee cake recipe is all dressed up for the holidays with spices, candied fruit, and walnuts.
Recipe sponsored by Red Star Yeast.
What do you make for breakfast Christmas morning?
I usually obsess about it for weeks. Should I make something sweet or savory? Do I do something complicated and prep it the night before, or keep it simple to whip it up that morning? Pancakes or french toast? Bacon or sausage?
So many options.
This yeast Christmas Coffee Cake is a great option, and deserves your consideration for the big morning this year. It’s filled with cinnamon and nutmeg, nuts and candied fruit. I chose to use candied cherries, pineapple and golden raisins, thought what you use can be completely up to you.
It’s a delightful cross between a sweet bread and a traditional coffee cake, and it’s sure to please everyone come Christmas morning.
baking tip:How to make a ring shaped coffee cake
1. On a lightly floured surface, roll dough into a large rectangle
2.Loosen the dough from the surface and tightly roll it into an even cylinder. Pinch seams to seal.
3. Transfer the dough to a parchment paper lined sheet pan and shape into a ring.
4. With a sharp knife, make cuts two-thirds of the way into the ring every 2 inches.
5. Twist each piece of dough cut side up.
Christmas Coffee Cake Ring
- ¼ cup unsalted butter (56 grams)
- 1 cup whole milk (237 ml)
- 2 ¼ teaspoon active dry yeast (7 grams, 1 envelope)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 3 ½ cup all-purpose flour (420 grams)
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 cup candied fruit (150 grams)
- ⅓ cup walnuts , chopped (43 grams)
For the glaze:
- 1 cup powdered sugar , sifted (227 grams)
- 2 tablespoons milk
- ½ teaspoon almond extract
- Heat the butter and milk in a small saucepan over low heat until butter is melted. Remove and cool for about 5 minutes, until 120-130°F. Pour mixture into a large bowl and add the yeast, sugar and egg.
- Mix in 1 ½ cups of the flour, salt, cinnamon, nutmeg, candied fruit and walnuts. Add the remaining flour 1 cup at a time, mixing after each addition until incorporated. Cover bowl with plastic wrap and set in a warm place. Let rise until doubled, about 1 hour.
- On a lightly floured surface, roll out the dough into a rectangle. Starting with a long end, roll it up tightly. Place rolled dough on a sheet pan lined with parchment paper and shape into a ring.
- Use a sharp knife to make cuts two-thirds of the way into the dough every 2 inches. Twist each section so that it lies parallel to the sheet pan. Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.
- Preheat oven to 350°F. Bake coffee cake until golden brown, about 25-30 minutes. Let cool.
- To make the icing, stir together the sifted powdered sugar, milk and almond extract. Drizzle over cooled cake. Garnish the cake with additional candied fruit and walnuts.
Disclosure: This post is sponsored by Red Star Yeast. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in, making it easier to bring you more great recipes like this one.