| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Loaves rhodes Sweet dough; thawed |
| 1/4 |
c |
Apricot preserves |
| 1/4 |
c |
Pitted dates; snipped |
| 1 |
c |
Powdered sugar |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Plus 1 tsp milk |
| 1 |
tb |
Unsalted butter; melted |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com>
Divide dough in half. Roll one half into a 12x7" rectangle on floured
surface. Spread half the apricot preserves down center third of dough
& sprinkle with half the dates. Fold long sides over to meet at
center of filling & seal seam. Place seam side down on a greased
baking sheet. Snip strips every 1" almost to center of coffee cake
down long sides. Turn each strips so cut side is up. Repeat with
remaining dough and filling, making a second coffee cake. Cove and
let rise 1 hour or until almost doubled in size. Preheat oven to 350
degrees. Bake 20 minutes. Make glaze & combining last 4 ingredients
in a bowl, & drizzle glaze over coffee cake while still war. Makes 8
servings.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on
Jan 28, 1999, converted by MM_Buster v2.0l.
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