o
d Fro ting:
ingredients
'er brunch.
minutes for Quick Rise Yeast).
Beat 400 degree for 20 to 25
minutes until golden brown.
Co r p with paper, in­
vert onto r ek. 9>01 1 minute;
remove pan. Let rolls tand
bout 3 minutes for filling to
"set." Cover rolls ith wax
. p per; turn right side up. Place
on r c . Spread remaining rill­
ing d Frosting on rolls. Serve
m.
TIP: Sliced almonds may be
sprinkled over the top for a festive
touch.
This beautiful brunch cake
has"j d" look.
1/2 cups all-purpose
Acti e Dry Yeast
Y t
I
I
lp ck e (3 oz.) ere m
c ,oRe d
Iflcup curran
1/2cup chopp d c ndied
i d fruit
1/4cup chopp d c ndied
c rri
l!2cup fla de onut
l/2c·up li ed monds
Orange Glaze:
Icup p d red
He poon D e
ri d
/4teasDooD
5t06
Oven 375 - One to-inch
Bundt Coffeeca e
In large mixer bowl, combine
I 1fl cups flour, t, sugar,
It, ginger nd orange rind; mix
eU. In ucepan, heat milk,
ter nd butter until very
9�-13() degree; butter
not need to mel). Add to
flour mixture. Add eggs and
ere m chee . B nd t low
d until moi ened; beat
minute t medium speed
and, gr du lIy tir in fruu,
coconut nd en ugh remaining
flour to m ke stiff b tter.
1m od laces on.
ottom of e ll-gre ed nd
floured 12-cup Bundt pan.
o b tt r into pan. Cover;
let ri e in varrn pl ce until
double, ut 1 In. hours (45
minute f r Q ic Ris Yeast).
Ba e at 375 gre f r 35 to 40
minute until olden bro n.
Cooll minute in p n: remov
from pan. Drizz Glaze over
coo d ca e.
Prep re GI ze: Combine
Glaze ingr dients: blend until
smooth.