donna's daily dish

apples

11/4/2023

To use up some of the apples I received in my CSA share, I made a “vintage” recipe for Apple Coffee Ring. The last recipe I want to share is for Apple Coffee Ring. I found this recipe in a book from my late mother-in-law called “Grass Roots Cookbook,” by Jean Anderson (©️1977, 1976, 1975 1974.) The recipes in this book are from women across the country with contributions that reflect the flavors of their region. Apple Coffee Ring is from Mrs. Leroy Losey of Yakima County, Washington.

As you can see from the copyright dates, this recipe is old. In fact, after preparing this per the recipe, I found adjustments need to be made. The coffee ring is made with a sweet dough recipe that will make two 12-inch coffee rings. The recipe calls for 4 cups of apple that are peeled and coarsely grated. I would change it from grated to a combination of sliced and chunks and 8 cups of apples (4 cups per coffee ring). The recipe mentions that as the coffee ring rises after filling and shaping, juices will seep out. I decided to sauté the apples in the butter and drain some of the liquid before placing the apples on the dough.

The coffee rings came out great, but definitely needed more apple filling for more of an apple taste and texture. The dough was tender and had just the right amount of sweetness. The recipe is a keeper. Another note on the apples, is that Mrs. Losey used Golden Delicious apples. In 49 years since this booked was published, the variety of apples has exploded exponentially. Unfortunately, I forget the variety that was in my CSA box, but they weren’t Golden’s and they were extremely juicy when I grated them.

Apple Coffee Ring
Recipe by Mrs. Leroy Losey
Of Yakima County, Washington
“Grass Roots Cookbook,” Jean Anderson
Times Books, a division of
Quadrangle/The New York Times Book Co. ©1977

Makes two 12-inch coffee rings

Ingredients

1 recipe Rich Sweet Dough (recipe precedes)
4 tablespoons butter or margarine, at room temperature
1 cup firmly packed light brown sugar mixed with 2 teaspoons cinnamon (cinnamon sugar)
4 cups* peeled, coarsely shredded Golden Delicious apples (2 large apples, if shredded on the second-coarsest side of a four-sided grater, will yield 4 cups)Directions

Prepare Rich Sweet Dough, divide the dough in half.
Roll half the dough on a lightly floured pastry cloth into a rectangle about 22 inches long and 12 to 14 inches wide. The rolled-out dough should be between 1/8- and ¼-inch thick.
Spread the sheet of dough with 2 tablespoons of the softened butter, sprinkle with half of the cinnamon sugar, then scatter 2 cups of the shredded apples evenly on top. Roll the dough up snugly jelly-roll style, beginning at one long side so that you have a roll about 22 inches long. Make sure that the seam is on the bottom of the roll.
Transfer roll to a lightly greased baking sheet, then bend int a ring, tucking one end into the other and pinching seam well to seal. With a sharp knife, cut about three-fourths of the way through the ring at 1-inch intervals, then twist slices outward so that they lie flat, slightly overlapping. Roll, fill and shape the remaining dough the same way, using remaining filling ingredients.
Cover the rings with clean dry cloths, then let rise in a warm draft-free spot until doubled in bulk-abut 1-1/4 hours.
Bake in moderately hot oven (375°) for about 30 minutes or until rings are richly browned and sound hollow when thumped with your fingers. Remove from oven and let cool about 10 minutes before cutting into wedges and serving.

Donna’s Notes
After preparing this recipe as above, I found that 4 cups of grated apples did not provide sufficient amount of filling for two apple rings. I would suggest 8 cups and using 4 cups per ring. I found the grated apples were quite juicy. I cooked the apples with a bit of the sugar mixture then drained some of the liquid. I didn’t use Golden Delicious, but whatever was in my CSA share. My husband suggested a combination of sliced and apple chunks for texture.

Rich Sweet Dough
Recipe by Mrs. Leroy Losey
Of Yakima County, Washington
“Grass Roots Cookbook,” Jean Anderson
Times Books, a division of
Quadrangle/The New York Times Book Co. ©1977

Makes enough for two 12-inch coffee or tea rings

Ingredients

2 packages active dry yeast
¼ cup very warm water
1 cup milk, scalded
½ cup sugar
½ cup butter or margarine, at room temperature
2 teaspoons salt
6 cups sifted all-purpose flour (about)
3 eggs
½ teaspoon ground cardamom or anise

Directions
Donna’s Note: This recipe is from a book published during the’70’s. I used my KitchenAid Stand Mixer with a dough hook to make this dough. It’s a soft dough, so you will have to scrap the bowl and hook periodically to get a smooth dough.

Sprinkle yeast over very warm water in a large bowl (very warm water should feel comfortably warm when dropped on wrist). Stir until yeast dissolves.
Combine scalded milk with sugar, butter and salt, stirring until sugar dissolves and butter melts. Cool mixture to 105° to 115°.
Add milk mixture to yeast, then beat in 1 cup of flour. Mix the eggs in, 1 at a time, beating well after each addition. Blend in the spice.
Mix in the remaining 5 cups of flour (or just enough to make a soft but kneadable dough), 1 cup at a time.
Turn dough out a floured board and knead, keeping hands floured, for about 5 minutes or until dough is smooth and elastic.
Place dough in a warm buttered bowl, turn greased side up. Cover with a clean dry cloth and let rise in a warm, draft-free place until doubled in bulk-about 1-1/4 to

1-1/2 hours.