FILLING
2 tbsp Butter or margarine
2 tbsp Sugar
1/3 cup Chopped prunes
1/3 cup Finely chopped dried apricots
1 large Apple, peeled/chopped
1 cup Apple juice
2/3 cup Finely chopped dried apple
BREAD
1 package (1/4 ounce) active dry yeast
5 tbsp Sugar, divided
3/4 cup Warm light cream or milk, (110-115 F)
1/4 cup Butter or margarine, softened
1/2 tsp Salt
1 1/2 tsp Vanilla extract
2 Egg yolks
2 3/4 cup All-purpose flour (up to 3 1/4 cup)
Butter or margarine, melted
1/2 tsp Ground cinnamon
Confectioner's sugar
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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 ø 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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