Cranberry Orange Coffee Cake
- 2 coffee cakes, 8 servings each
- 1 hr 55 min
Combine 2 cups flour, sugar, undissolved yeast, salt, and orange peel in a large bowl. Heat milk, water, sour cream and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 2 equal portions. Set aside one portion. On a lightly floured surface, roll remaining dough to 15 x 10-inch rectangle. Spread evenly with half cranberry orange relish; sprinkle with half the chopped pecans. Beginning at long end; roll up tightly as for jelly roll; pinch seam to seal. Pinch together ends to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Repeat procedure with remaining dough, fruit relish and pecans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375°F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Stir together Orange Glaze ingredients until smooth; brush over rolls.