Chocolate-Cherry Coffee-Cake Ring

Cost per serving: 92¢

Yield: 16 Servings

Ingredients

• 1  (16 oz.) box hot-roll mix
• 2  tablespoons  sugar
• 6  tablespoons  unsalted butter, softened
• 2  cups  boiling water
• 1  cup  dried sweet cherries
• 4  ounces  semisweet chocolate, finely chopped
• 1/4  cup  unsweetened cocoa
• 1/4  cup  all-purpose flour
• 1/2  cup  light brown sugar
• 1/4  teaspoon  almond extract
• 1  large egg
• 1  cup  confectioners' sugar
• 2  tablespoons  milk

Preparation

Preheat oven to 375°F. Line a large baking sheet with parchment; set aside.

In a large bowl, combine hotroll mix with yeast (included in box), sugar, 2 Tbsp. butter and 1 cup hot water. Mix until a ragged dough forms. On a floured surface, knead dough for 5 minutes place it in a lightly oiled bowl and turn to coat. Cover; let rise in a warm place for 35 minutes.

Pour 2 cups boiling water over cherries. Soak for 15 minutes; drain.

In a bowl, mix cherries, chocolate, cocoa, flour, brown sugar, almond extract and remaining 4 Tbsp. butter.

Roll out dough into a 12- by-18-inch rectangle (long side closest to you). Spread with cherry filling, leaving a 3-inch border along longer sides and a 1-inch border along shorter sides.

Gently roll dough away from you, creating a long cylinder; pinch seam to seal. Position cylinder so seam faces down. Curve cylinder ends together to form a ring and pinch ends together to seal. Place ring on prepared baking sheet. Cut 16 evenly spaced slices, but cut only two-thirds into ring, keeping inner edge of ring intact. Give each slice a 1/4 twist so filling is exposed. Beat egg and 1 Tbsp. water; brush over ring.

Bake until golden brown, 30 to 35 minutes. Cool on baking sheet for 5 minutes. Using two spatulas, transfer ring to a wire rack; cool. Whisk together confectioners' sugar and milk to form a glaze, and then drizzle over cooled coffee cake.

Nutritional Information

Calories:

288

Fat:

8g (sat 4g)

Protein:

4g

Carbohydrate:

49g

Fiber:

2g

Cholesterol:

26mg

Sodium:

196mg