Sharing Joy: The Colonel's Christmas Tree Coffee Cake

One of my favorite things from The Colonel's days of running the bakery was this coffee cake. It's a show-stopper; and while it's slightly involved, it's not necessarily hard, just time consuming. It's also very worth it if you are looking for something to make Christmas morning just a bit more special. So, if you are looking for a great way to start your Christmas day this year, you still have time to grab these ingredients and share some joy!

Ingredients:

FOR THE DOUGH:

4 – 4 ½ cups bread flour

½ cup sugar

1 ½ teaspoon salt

2 packages yeast

¾ cup milk

½ cup water

½ cup butter

1 egg

FOR THE FILLING:

2 8 ounce packages

cream cheese, softened

to room temperature

½ cup sugar

¼ teaspoon nutmeg

Dash salt

½ teaspoon vanilla

extract

2 cans (8.5 ounces)

crushed pineapple, well

drained.

FOR THE TOPPING:

11 glace candied

cherries, halved

2 cups powdered sugar

3 Tablespoons milk

Red and green sugars

Instructions:

DOUGH:

1. In a large mixing bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.

2. In small sauce pan, combine milk, water and butter. Heat over low heat until very warm (130 degrees). Butter does not need to melt.

3. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl.

4. Add egg and 1 cup flour. Beat on high speed 2 minutes, scraping bowl.

5. Stir in enough flour (about 1 cup) to make a stiff batter. Cover tightly with plastic wrap.

6. Refrigerate 2 hours or up to 3 days.

FILLING:

1. When ready to shape trees, combine cream cheese, sugar, nutmeg, salt and vanilla. Beat until just well blended. Foldm in pineapple.

2. Grease 2 large cookie sheets.

3. Divide dough in half; refrigerate one half.

4. On lightly floured surface, roll the other half into an 11x10 inch rectangle. Spread with ½ cream cheese filling. Roll up into log from 11 inch side and pinch seam to seal.

5. Cut crosswise into 11 1 inch slices.

6. On cookie sheet, arrange 10 pieces to form Christmas tree shape; use the final piece at that bottom as the trunk.

7. Cover lightly with plastic wrap and repeat with other half of dough.

8. Let rise about 50 minutes or until doubled in size.

9. Bake, in a preheated oven, at 375 degrees for 15 minutes.

10. Remove from oven and cover edges with foil to prevent over browning; bake 5-10 minutes longer until center is lightly browned.

11. Cool completely.

12. Place cherries in center of each roll.

13. Combine powdered sugar and milk and mix to form an icing.

14. Drizzle over cakes.

15. Sprinkle with sugars.