Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the ingredients in a large bowl in the order listed. Mix to make a soft dough, then knead until the dough is smooth and elastic, about 6 minutes. Cover and let rise until not quite doubled but puffy looking, 60 to 90 minutes.

  2. Deflate the dough and divide it into 12 pieces, each weighing about 50g. Flatten the pieces into 4” to 5” circles, then place a rounded tablespoon of filling in the center of each. Gather the edges of the dough around the filling and pinch together to seal.

  3. Place the filled dough pieces seam side down in a greased tea loaf or 8” square pan. Cover and let rise for 45 minutes to an hour, until puffy looking. Thirty minutes through the rise, preheat the oven to 350°F.

  4. Uncover the risen coffeecake, place it in the oven, and bake for 25 minutes. Cover loosely with foil and bake for another 10 to 15 minutes (use the shorter time for the 8” square pan), until it feels completely set and its center reads 190°F when measured with a digital thermometer.

  5. Remove the coffeecake from the oven and let it cool in the pan completely before glazing.

  6. To make the glaze: Mix the confectioners’ sugar and milk until smooth. Divide the mixture in half, placing each half in a small bowl.

  7. Add enough cherry juice concentrate to one bowl to make the glaze thin enough to drizzle, and enough additional milk to the remaining bowl to obtain the same result. Drizzle both glazes over the cooled coffeecake.

  8. Store leftover coffeecake, lightly wrapped, at room temperature for several days; freeze for longer storage.