Braided Date Coffee Cake Recipe

Braided Date Coffee Cake Recipe photo by Taste of Home

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"At Christmas, I decorate these braids with candied cherries and pecans," relates Muriel Lerdal, Humboldt, Iowa.

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Braided Date Coffee Cake Recipe

Prep: 45 min. + rising Bake: 15 min.

Yield: 30 Servings

45 15 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup warm milk (110° to 115°)
1/4 cup vegetable oil
1-1/2 teaspoons salt
2 eggs
4 to 4-1/2 cups all-purpose flour
FILLING:
1 cup chopped dates
2/3 cups water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
ICING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15-in. x 6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle.
On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids. Yield: 3 loaves.

Nutritional Facts 1 serving (1 slice) equals 181 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 139 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Braided Date Coffee Cake in Taste of Home December/January 1998, p53