In a large bowl, combine 1 1/2 cups flour, powdered milk, 1/3 cup sugar,
yeast and salt.
Add water, eggs and butter. Beat for 3 minutes, and then gradually stir
in remaining flour until soft dough is formed. Turn dough onto floured surface;
knead until smooth, about 10 minutes.
Place dough in a bowl that has been coated with nonstick spray, turning
to grease top. Cover and let rise in a warm place until doubled, about 11/2
Punch dough down, and divide in half. Roll out half the dough into a 24
x 6-inch rectangle.
Combine cream cheese and 1/3 cup sugar; spread one-half of mixture down
the center of dough, leaving a 2 1/2-inch margin on each side.
Spoon half of cherry pie filling over top, leaving a 1-inch margin at both
ends. Fold one long side of dough over filling; fold opposite side of dough
to overlap. Seal edges.
Place one end of pastry, seam side down, in the center of a 9-inch round
baking pan that s been coated with nonstick spray. Wrap pastry loosely to form
a coil; flatten dough slightly. Starting at center of coil, make deep slashes
1 inch apart along top of dough. Sprinkle 2 tablespoons sugar over the dough.
Repeat procedure with remaining half of dough. Cover and let rise in a warm
place 1 hour or until doubled.
Bake for 35 to 40 minutes or until golden brown.
Let cool for 15 to 20 minutes before removing from pan.
Yield: two 9-inch coffee cakes (12 servings per loaf)
* Two pounds frozen dough can be substituted for bread dough recipe. Thaw until
soft and easy to roll.
Nutrition: One serving provides approximately: 152 calories, 5 g protein,
28 g carbohydrates, 1 g fiber, 2 g fat (1 g saturated), 19 mg cholesterol, 40 mcg
folate, 1 g iron, 227 mg sodium
Recipe and photo credit (used with permission):
Wheat Foods Council