Maple Nut Coffee Ring

This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

I already confessed to the fact that I have started doing some holiday baking… And, I’m back again today with another great holiday recipe from Red Star Yeast.

When it comes to planning food for the holidays, I love to mix it up and try new things.  While I don’t suggest trying a new recipe when you have 12 people joining you for Thanksgiving dinner later in the day (of course, I have never done this… I’m just saying!), I think that a combination of new recipes with some traditional favorites is perfect for entertaining.

I came across this Maple Nut Coffee Ring in the amazing recipe archives on the Red Star Yeast site. (Side note – If you haven’t checked out the recipe section on their site, you are missing some fabulous recipes!) I knew that it would be perfect for my holiday entertaining this year.  The recipe is pretty simple (even if you’re not a seasoned baker), and it yields not one, but two beautiful coffee rings. It’s not overly sweet (you can skip the glaze for more of a “bread” recipe or go with a thicker cream cheese frosting for something a bit more decadent), so it is pretty versatile.  You could serve it for breakfast or brunch with some fresh fruit and eggs.  You could serve it as a mid-afternoon snack with some coffee or tea for hungry guests. It could also be dessert after your holiday meal.  And, if you dress it up on a platter with some fruit or candy (I chose to dress mine up with some fresh cranberries), it makes a lovely homemade gift!

Because the recipe makes two coffee rings, you can make one for now and save one for later.  Simply shape the coffee ring on the baking sheet and wrap it securely with plastic wrap (before the second rise).  Pop it in the freezer until you’re ready to bake.  Then, simply let the coffee ring come to room temperature and rise before baking as directed.

Looking for more ideas for holiday baking? Be sure to check out some of the bread recipes from my archives (don’t miss these pumpkin sticky buns!), as well as Red Star Yeast on Facebook and Twitter.  You’ll also find lots of great ideas on Pinterest… I’ll be sharing my favorites on my Pinterest boards, and I know Red Star Yeast is always on the lookout and sharing fantastic recipes on their boards, as well!

Maple Nut Coffee Ring
Makes 2 large coffee rings, serves 20 – 24
(Recipe from Red Star Yeast, used with permission)

For the bread:

• 5 – 5 1/2 cups bread flour, divided
• 4 1/2 teaspoons Red Star Active Dry Yeast
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup water
• 1/4 cup shortening
  (Jen’s Note – I used softened butter)
• 2 eggs

For the filling:

• 1/2 cup packed dark brown sugar
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon maple flavoring (optional)
• 1/4 cup maple syrup

In a large mixing bowl (or the bowl of your stand mixer), combine 2 1/2 cups of bread flour, yeast, sugar, and salt.  Mix well.

Meanwhile, heat the water, milk, and shortening/butter to 120-130°F.  You can do this in a saucepan or just pop it in the microwave for about one minute (my personal preference). The butter or shortening does not need to melt.

Pour the liquid mixture into the large mixing bowl.  Add the eggs.  Blend on a low speed until the flour is moistened.  Then beat for 3 minutes at medium speed.

By hand, gradually stir in the remaining flour to make a firm dough.  Knead on a floured surface until the dough is smooth and elastic, about 5 minutes.  Place the dough in a lightly greased/oiled bowl, turning to grease the top.  Cover and let the dough rise until it tests ripe.

While the dough finishes rising, prepare the filling.  Combine the brown sugar, walnuts, cinnamon, and maple flavoring (if you’re using it) in a small bowl.

Punch down the dough and divide it into two equal pieces.  On a lightly floured surface, roll out each half to an 18 by 12-inch rectangle.  Spread with half of the maple syrup and sprinkle with half of the filling.  Starting with the longer side, roll up each half of the dough(similar to cinnamon rolls or a jelly roll).  Pinch the edges and ends to seal.  Place each half of the dough in a ring shape, seam-side down, on a greased cookie sheet. (A cookie sheet lined with parchment or a silicone liner will work, too.)

With scissors, make cuts 1 inch apart through the top of the rings to approximately 1 inch from the bottom.  Alternate cut slices, bringing one into the center and toward the outside of the ring.  Cover and let rise in a warm place until an indentation remains after lightly touching.

While the bread rises, preheat the oven to 375°F.

Bake the bread for 20 – 25 minutes, until golden brown.

Serve warm or cold. If desired, glaze with your favorite powdered sugar glaze (or even this maple cream cheese frosting!).

For a quick glaze:

• 1 cup powdered sugar
• 1 teaspoon softened butter
• 1 – 2 tablespoons warm milk or water

Blend until smooth and pour over cooled coffee ring. Enjoy!

My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to write this post, all opinions expressed are my own.