Chocolate-Cherry Coffee-Cake Ring

Nutritional Information

Calories 288
Fat 8 g
Satfat 4 g
Protein 4 g
Carbohydrate 49 g
Fiber 2 g
Cholesterol 26 mg
Sodium 196 mg


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


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.

January 2007
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