Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125? to 130?F); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle.
Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Mix remaining ingredients except Glaze to make filling; reserve.
Divide dough into three equal parts. Roll each part into rectangle, 15- ? 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover and let rise in warm place 30 to 45 minutes or until double.
Bake at 350?F for 15 minutes; cover with aluminum foil and switch position of cookie sheets in oven. Bake 10 to 20 minutes longer or until done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over coffeecakes. If desired, decorate with candied cherries. ++++++++++++++++++++
To Make Glaze: Mix all ingredients until desired consistency.
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