| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Russian |
Apples, Breads with, Breakfast/b, Coffee cake |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Chopped prunes |
| 1/3 |
c |
Finely chopped dried apricots |
| 1 |
lg |
Apple, peeled/chopped |
| 1 |
c |
Apple juice |
| 2/3 |
c |
Finely chopped dried apple |
| 1 |
pk |
(1/4 ounce) active dry yeast |
| 5 |
tb |
Sugar, divided |
| 3/4 |
c |
Warm light cream or milk, (110-115 F) |
| 1/4 |
c |
Butter or margarine, softened |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 2 |
|
Egg yolks |
| 2 3/4 |
c |
All-purpose flour (up to 3 1/4 cup) |
|
|
Butter or margarine, melted |
| 1/2 |
ts |
Ground cinnamon |
|
|
Confectioner's sugar |
INSTRUCTIONS
FILLING
BREAD
In a saucepan, combine filling ingredients. Simmer, stirring occasionally,
for 30 minutes or until fruit is tender and mixture has a jam-like
consistency. Cool to room temperature. In a large mixing bowl, dissolve
yeast and 3 Tbsp. sugar in cream or milk. Add butter, salt, vanilla, egg
yolks and 1 1/2 cup of the flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise until doubled,
about 1 hour. Punch dough down. Roll into a 32x10" rectangle. Brush with
melted butter. Combine cinnamon and remianing sugar; sprinkle over butter.
Spread filling to within 1 inch of edges. Roll up from one of the long
sides; pinch seams and ens to seal. Place on a greased baking sheet; form
into a pretzel shape. Cover and let rise until nearly doubled, about 30
minutes. bake at 350 ° for 45 minutes or until golden brown. Coll on a wire
rack. Dust with confectioner's sugar. Yield: 1 coffee cake. Submitted by
Ann Sodman, Evans, Colorade MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 28
Posted to MC-Recipe Digest V1 #490 by Roberta Banghart
<bobbi744@sojourn.com> on Mar 01, 1997.
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