Orange-date Coffee Cake Twist

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 -3 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 1/4 teaspoons yeast (1 package)
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup water
• 1/4 cup milk
• 2 eggs, at room temperature
• 1 cup pitted dates, finely snipped
• 1/2 cup finely chopped pecans or 1/2 cup walnuts, toasted
• 1/3 cup packed brown sugar
• 2 teaspoons finely grated orange rind
• 1 cup powdered sugar, sifted
• 3 -4 teaspoons orange juice

Recipe

• 1 in large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt.
• 2 heat butter, water and milk until hot to touch (120 to 130 degrees f).
• 3 gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• 4 add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• 5 with spoon, stir in enough additional flour to make stiff dough.
• 6 knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes.
• 7 cover; let rest 10 minutes.
• 8 prepare orange-date filling: in small bowl, combine 1 cup pitted dates, finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3 cup packed brown sugar and 2 teaspoons finely grated orange peel.
• 9 on lightly floured surface, roll dough to 9 × 30-inch rectangle.
• 10 spread filling to within 1/2-inch of edges.
• 11 beginning at long end, roll up tightly as for jelly roll; pinch seam to seal.
• 12 with sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up.
• 13 twist halves around each other, keeping cut sides up so filling is visible.
• 14 transfer to greased baking sheet.
• 15 shape into ring and pinch ends to seal.
• 16 cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• 17 bake at 350 degrees f for 30 minutes or until done.
• 18 remove from baking sheet; cool on wire rack.
• 19 if desired, frost top of wreath (see below).
• 20 sweet orange icing: in small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice.
• 21 beat until smooth.