adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry and White Chocolate Almond Twist
Cherry and White Chocolate Almond Twist
0 Likes
Prep Time:
25 minutes
Total Time:
3 hours 55 minutes
Pink cherry bread with white chocolate chips and almonds for a deliciously sweet twist.
Ingredients:
  • 1/2 cup maraschino cherries
  • 3/4 cup plus 2 tablespoons water
  • 1 teaspoon almond extract
  • 2 tablespoons butter
  • 3 1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons bread machine yeast or fast-acting dry yeast
  • 1/2 cup chopped white baking chips
  • 1/3 cup chopped slivered almonds
  • 2 tablespoons butter, softened
  • 1/4 cup maraschino cherries, well drained
  • 1/2 cup powdered sugar
  • 2 to 4 teaspoons reserved maraschino cherry juice
Instructions:
  • Thoroughly drain 1/2 cup of cherries and set aside 2 to 4 teaspoons of cherry juice for the Glaze.
  • Carefully measure and place 1/2 cup of cherries and the rest of the bread dough ingredients into the bread machine pan following the manufacturer's instructions.
  • Choose the Dough/Manual cycle, avoiding the use of delay cycles.
  • Take the dough out of the pan with lightly floured hands. Cover it and let it rest for 10 minutes on a lightly floured surface. In a small bowl, combine baking chips, almonds, and 2 tablespoons of sugar.
  • Prepare a large cookie sheet by greasing it with shortening. Roll out the dough on a floured surface into a 15x10-inch rectangle. Evenly spread 2 tablespoons of butter over the dough. Sprinkle the almond mixture and 1/4 cup of cherries on top, then press them into the dough. Roll up the dough starting from the 15-inch side and seal the seam by pressing it. Finally, place the roll on the prepared cookie sheet with the seam side facing down.
  • Cut the roll lengthwise in half, then place the halves with the filling sides up next to each other on a cookie sheet. Gently twist them together and loosely seal the ends by pinching them. Cover and let the twisted roll rise in a warm place for about 45 minutes or until it doubles in size.
  • Preheat your oven to 350°F. Bake your coffee cake for 30-35 minutes until it turns a beautiful golden brown. Transfer it from the cookie sheet to a cooling rack and let it cool for 20 minutes. In a small bowl, mix powdered sugar with cherry juice until you get a drizzling consistency. Drizzle the mixture over the coffee cake.

Similar Recipes