|This was originally in a Martha Stwart magazine.|
I don't have the magazine anymore and can't find it on her website.
I cut the butter, changed the juice, and changed the flours.
Makes 2 Coffee Cakes
1/4 c warm water
1 T sugar
2 T yeast
1/4 c unsalted butter, melted
1 tsp vanilla
2/3 c sugar
3 1/2 c whole wheat white flour
3 c a.p. flour
1 c dried cranberries
16 oz. cream cheese
2 tsp vanilla
1 c powdered sugar
2/3 c poppy seeds
1 T water
Zest orange, lemon, and lime. Peel fruit and remove seeds and center stems. Puree with a blender. The pulp mixture should measure 2 cups. If not add additional orange, lemon, or lime juice to measure 2 cups.
Whisk warm water, 1 T sugar, and yeast in a mixer bowl. Let bubble 5 minutes. Add zest, juice/pulp, through flours. Using a mixer dough hook, knead on lowest speed for 5 to 8 minutes. Add additional flour if needed to form a soft dough. Let rise 90 minutes or overnight in the fridge.
Pour boiling water over cranberries. Drain after 5 minutes in water. Mix cream cheese, vanilla, powdered sugar, and poppy seeds until smooth. Add cranberries.
Divide dough in two. Roll out into 12" by 12" rectangles. Spread half of filling on each. Roll up into 2 logs. Cut 11 slits almost all the way through dough. Fold rolls in opposite directions. Let rise for 1 hour or until nice and puffy. Brush with one egg mixed with one tablespoon water. Bake 30 minutes.