Candy Cane Coffee Cake

Source: The Pampered Chef

Nothing will brighten your holiday gatherings more than this warm, fruit-filled brunch bread.

Coffee Cake:
1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
1/4 cup granulated sugar
2 eggs
3/4 cup very warm milk (120 to 130 degrees F)
1/4 cup butter or margarine, softened
1/2 cup pecans, chopped
3/4 cup dried fruit morsel blend (such as dried cranberries, apples and cherries)
1/2 cup cherry preserves
1 tablespoon water

Glaze:
3/4 cup powdered sugar
2 to 3 teaspoons milk

Heat oven to 375 F.

For coffee cake, combine pizza crust & roll mix, yeast packet and granulated sugar in Classic Batter Bowl. Using Egg Separator, separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to batter bowl. Stir until mixture forms a ball.

Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.

Chop pecans with Food Chopper; combine with fruit morsels in Small Batter Bowl. Place dough in center of lightly floured Rectangle Stone; roll into 12 x 15-inch rectangle with lightly floured Baker's Roller. Using Skinny Scraper, spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.

Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using lightly floured Large Serving Spatula; curve to form cane. Cover; let rise in warm place 30 minutes.

Lightly beat reserved egg white with 1 tablespoon water; brush over dough using Pastry Brush. Bake 20 to 23 minutes or until deep golden brown.

For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices using Serrated Bread Knife.

Yield: 15 servings

Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Carbohydrate 42 g, Protein 5 g, Sodium 330 mg, Fiber less than 1 g

Cook's Tips: One 16 ounce package of hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.