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Print this Recipe    Orange Coco Ring

Orange Coconut Coffee Ring

1 package (1/4 Oz.) active dry yeast
1/4 cup warm water, (105-115 degrees)
2 eggs, beaten
1/4 cup sugar
1 cup regular or light sour cream
6 tablespoons butter, melted
1 teaspoon salt
3 1/4 cups bread flour
1/4 cup flaked coconut

2 tablespoons butter
3/4 cup sugar
3/4 cup flaked coconut
2 teaspoons grated orange peel

1/4 cup sugar
1/4 cup regular or light sour cream
2 tablespoons orange juice
2 tablespoons butter

In a large bowl, dissolve yeast in warm water. Stir in eggs, sugar,
sour cream, melted butter, salt and 2 cups of flour. Beat until
smooth. Gradually mix in remaining flour until dough pulls away
from the sides of the bowl. Turn dough out on a lightly floured
surface. Wash and grease large bowl. Knead dough until smooth and
elastic, 5 to 8 minutes, adding additional flour if necessary to
make a moderately soft dough. Place dough in the large bowl, and
turn to grease top. Cover with plastic wrap. Let rise in a warm
place, 45 minutes to 1 hour, until doubled.

Meanwhile, prepare filling and glaze. Coat 2 (9 inch round) cake
pans with nonstick cooking spray.

Punch down dough and turn out on a lightly floured surface. Divide
dough in half; shape each piece into a ball. Cover and let rest 10
minutes. Roll ball into a 12 inch circle. Brush with 1 tablespoon
of melted butter and sprinkle half the filling evenly over the
circle. Cut the circle into 12 wedges. Roll up each wedge starting
at the wide end. Arrange in the pan, large end out and point side
down. Repeat with remaining dough and filling. Cover, let rise in
a warm place until light, about 30-40 minutes.

Preheat oven to 350. Bake 25-30 minutes or until a deep golden
brown. Let rest in the pans on a cooling rack 5 minutes. Then
carefully turn out on cooling racks. Set racks on waxed paper to
catch glaze drips. Spoon cooled glaze over warm coffee cake and
sprinkle with coconut. Serve warm or at room temperature. Makes 2
coffee cakes, 12 servings each.

Melt butter; set aside. In a small bowl, combine sugar, coconut
and orange peel.

In a small saucepan, combine sugar, sour cream, orange juice and
butter. Bring to a boil over medium heat, stirring constantly.
Reduce heat and cook 3 minutes, stirring constantly. Let cool before
spooning on warm coffee cake.

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