How to Prepare Refrigerator Christmas Yeast Dough
Ingredients:
Flour, sugar, salt, nutmeg, active dry yeast, milk, water, butter, eggs, dried apricots, brown sugar, orange juice, walnuts, powdered sugar, prunes, lemon juice, honey, margarine.
Steps:
Lightly spoon the flour into the measuring cup.
Level it off.
In a large bowl, combine 1 1/2 cups of flour, sugar, salt, nutmeg, and yeast.
Mix well.
In a small saucepan, heat the milk, water, and margarine until very warm.
Add the warm liquid and the eggs to the flour mixture.
Mix at low speed until moistened.
Beat for 3 minutes at medium speed.
By hand, add enough flour to form a firm dough.
Cover well.
Refrigerate overnight.
Shape into fan plum coffee cake, apricot crown coffee cake, or another Christmas coffee cake.
Apricot Crown Coffee Cake Preparation:
In a small saucepan, combine apricots and water.
Cook over medium heat, stirring occasionally, until the water is absorbed and the apricots are soft, about 20-25 minutes.
Add brown sugar, orange juice, and walnuts.
Cool.
Grease 2 cookie sheets.
Turn the dough out onto a lightly floured surface.
Divide into 2 parts.
Roll half of the dough into an 18x12 inch rectangle.
Spread with half of the filling.
Starting from the 18-inch side, roll up jelly-roll style, pinching the edges to seal.
Place seam side down on the prepared baking sheet.
Form into a circle by twisting, join the ends and pinch to seal.
With scissors or a sharp knife, make cuts three-fourths of the way through the dough, spaced 1 inch apart.
Repeat with the remaining dough.
Cover.
Let rise in a warm place until light and doubled in size, about 30-40 minutes.
Preheat oven to 375 °F.
Bake for 20-25 minutes or until golden brown.
Remove from pan immediately.
Cool.
If desired, combine powdered sugar and milk.
Drizzle over the warm bread.
Fan Plum Coffee Cake Preparation:
In a medium saucepan, combine plums, sugar, and lemon juice.
Bring to a boil.
Boil for 1 minute, stirring occasionally.
Cool.
Grease 2 cookie sheets.
Turn the dough out onto a lightly floured surface.
Divide into 2 parts.
Roll half of the dough into an 18x9 inch rectangle.
Spread half of the prepared filling lengthwise over two-thirds of the dough.
Fold the unspread dough over half of the spread dough.
Fold again, forming 3 layers of dough and 2 layers of filling.
Seal the edges well.
Place on the prepared baking sheet.
With scissors or a sharp knife, make eight cuts, 1 inch apart, to within 1 inch of the opposite side.
Separate the strips slightly.
Twist so the filling shows.
Repeat with the remaining dough.
Cover.
Let rise in a warm place until light and doubled in size, about 30-40 minutes.
Preheat oven to 375 °F.
Bake for 15-25 minutes or until golden brown.
Meanwhile, in a small bowl, combine honey and margarine.
Brush the mixture over the hot bread to glaze.
Serve warm.
