Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/2 cup sugar1/2 cup butter, softened1 large egg, room temperature1 teaspoon salt4-1/2 to 5 cups all-purpose flourFILLING:2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped1/2 cup all-purpose flour1/2 cup packed brown sugar1/2 cup chopped pecansICING:1 cup confectioners’ sugar1/4 teaspoon vanilla extract1 to 2 tablespoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
Line 2 baking sheets with parchment; set aside. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries.
Roll up each rectangle jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place each seam side down on a prepared baking sheet; pinch ends together to form a ring. With a kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks.
In a small bowl, combine the confectioners’ sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.
