Side Pannel
Christy's Christmas Trees
Christy's Christmas Trees
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Breads
Ingredients List
- --------------------------------1 1/2 POUND--------------------------------
Directions
DOUGH
7/8 c Buttermilk; for Welbilt/DAK
-and Zojirushi, add 2 tb.
-more buttermilk)
1 Egg
3 c All-purpose flour
1 ts Salt
4 tb Butter or margarine
1/4 c Sugar
1 1/2 ts Red Star active dry yeast
ICING
1 c Powdered sugar
1 tb Milk or eggnog; up to 1.5 Tb
1/2 ts Vanilla
Green food coloring
GARNISH
Cinnamon red hot candies
1. Place dough ingredients in bread pan, select Dough setting, and press
Start.
2. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope. Grease a large baking sheet(s).
With a sharp knife, divide the dough into 17 pieces. Roll each piece into a
ball and place it on the greased baking sheet in the shape of a Christmas
tree, spaced about a half-inch apart; 5 balls for the bottom roll, 4 balls
for the next row, 3 balls for the next row, 2 balls for the next row, and 1
ball at the top. Combine the remaining 2 balls into 1 large ball, gently
roll it into a thick rope and shape it into an "S" to form the tree trunk.
VARIATION: This recipe makes one large Christmas tree coffee cake. To
create 2, 4, or 6 smaller trees, simply divide the dough into 2, 4, or 6
pieces initially and then follow the directions for dividing up the dough
and shaping each tree.
3. Cover and let rise in a warm oven for 30 to 45 minutes until doubled.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off, and place covered dough in oven to rise. Remove from oven to
preheat.) Remove baking sheet(s) from oven. Preheat oven to 375 F.
4. Bake 20 to 25 minutes until golden brown. Cool on a cake rack.
5. When the coffee cake(s) is cooled, in a small bowl, combine the icing
ingredients, adding enough liquid to make the icing thin enough to spread
over the coffee cake. Spread each roll with icing, then decorate with
cinnamon red hot candies.
Yields 1 Christmas tree coffee cake. Nutritional information per Christmas
tree: Calories 149, Fat 3.4 g, Carbohydrate 26.3 g, Protein 3.2 g, Fiber
.7 gm, Sodium 166 mg, Cholesterol 20.5 mg.
Joyce's Notes: For a cinnamon nut coffee cake, I added 1 tsp. of cinnamon
and about 1/2 cups chopped pecans. Good!! I also made 2 trees by dividing
the dough in half, then making 12 balls, using 10 for the tree and 2 for
the trunk.
Meal-Mastered for you by Joyce Burton.
7/8 c Buttermilk; for Welbilt/DAK
-and Zojirushi, add 2 tb.
-more buttermilk)
1 Egg
3 c All-purpose flour
1 ts Salt
4 tb Butter or margarine
1/4 c Sugar
1 1/2 ts Red Star active dry yeast
ICING
1 c Powdered sugar
1 tb Milk or eggnog; up to 1.5 Tb
1/2 ts Vanilla
Green food coloring
GARNISH
Cinnamon red hot candies
1. Place dough ingredients in bread pan, select Dough setting, and press
Start.
2. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope. Grease a large baking sheet(s).
With a sharp knife, divide the dough into 17 pieces. Roll each piece into a
ball and place it on the greased baking sheet in the shape of a Christmas
tree, spaced about a half-inch apart; 5 balls for the bottom roll, 4 balls
for the next row, 3 balls for the next row, 2 balls for the next row, and 1
ball at the top. Combine the remaining 2 balls into 1 large ball, gently
roll it into a thick rope and shape it into an "S" to form the tree trunk.
VARIATION: This recipe makes one large Christmas tree coffee cake. To
create 2, 4, or 6 smaller trees, simply divide the dough into 2, 4, or 6
pieces initially and then follow the directions for dividing up the dough
and shaping each tree.
3. Cover and let rise in a warm oven for 30 to 45 minutes until doubled.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off, and place covered dough in oven to rise. Remove from oven to
preheat.) Remove baking sheet(s) from oven. Preheat oven to 375 F.
4. Bake 20 to 25 minutes until golden brown. Cool on a cake rack.
5. When the coffee cake(s) is cooled, in a small bowl, combine the icing
ingredients, adding enough liquid to make the icing thin enough to spread
over the coffee cake. Spread each roll with icing, then decorate with
cinnamon red hot candies.
Yields 1 Christmas tree coffee cake. Nutritional information per Christmas
tree: Calories 149, Fat 3.4 g, Carbohydrate 26.3 g, Protein 3.2 g, Fiber
.7 gm, Sodium 166 mg, Cholesterol 20.5 mg.
Joyce's Notes: For a cinnamon nut coffee cake, I added 1 tsp. of cinnamon
and about 1/2 cups chopped pecans. Good!! I also made 2 trees by dividing
the dough in half, then making 12 balls, using 10 for the tree and 2 for
the trunk.
Meal-Mastered for you by Joyce Burton.
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