ORANGE-DATE COFFEE CAKE TWIST
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann’sÂ® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or 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 walnuts, toasted
1/3 cup packed brown sugar
2 teaspoons finely grated orange peel
Sweet Orange Icing, optional
SWEET ORANGE ICING
1 cup powdered sugar, sifted
3 teaspoons orange juice (3 to 4 teaspoons)
In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt.
Heat butter, water and milk until hot to touch (120Âº to 130ÂºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes.
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.
On lightly floured surface, roll dough to 9 Ã— 30-inch rectangle. Spread filling to within 1/2-inch of edges. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 350ÂºF for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners’ Sugar Icing.
Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice. Beat until smooth.