1/2 Master Sweet Dough
3 cups mixed fruit slices
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter or margarine, softened
ALMOND ICING
1 cup powdered sugar
5 teaspoons milk
1/4 teaspoon almond extract
Servings: 16
1. Roll dough to 15- × 10-inch rectangle. Place on large greased baking sheet.
2. Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on dough.
3. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375ºF for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows).
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CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground cinnamon and ground nutmeg. Cut in softened butter or margarine until mixture resembles coarse crumbs.
ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5 teaspoons milk and almond extract; stir until smooth.
Yield: 1 Coffee Cake
Notes: BOUQUET COFFEE CAKE:
Use all dough. Makes 1 coffee cake.
Roll dough to 14- × 7-inch rectangle. Cut into 14 (1-inch) strips. Twist two strips together. Form into coil and tuck end underneath. Repeat with remaining strips to make seven coils. Place one coil in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centers of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375ºF for 20 minutes or until done. Remove from baking sheet; cool on wire rack.
3 cups mixed fruit slices
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter or margarine, softened
ALMOND ICING
1 cup powdered sugar
5 teaspoons milk
1/4 teaspoon almond extract
Servings: 16
1. Roll dough to 15- × 10-inch rectangle. Place on large greased baking sheet.
2. Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on dough.
3. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375ºF for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows).
____________________
CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground cinnamon and ground nutmeg. Cut in softened butter or margarine until mixture resembles coarse crumbs.
ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5 teaspoons milk and almond extract; stir until smooth.
Yield: 1 Coffee Cake
Notes: BOUQUET COFFEE CAKE:
Use all dough. Makes 1 coffee cake.
Roll dough to 14- × 7-inch rectangle. Cut into 14 (1-inch) strips. Twist two strips together. Form into coil and tuck end underneath. Repeat with remaining strips to make seven coils. Place one coil in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centers of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375ºF for 20 minutes or until done. Remove from baking sheet; cool on wire rack.
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