DOUGH
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/3 cup vegetable oil
2 eggs
DATE-ALMOND FILLING
2 tablespoons apricot jam or preserves
1 8-ounce package chopped dates or pitted dates, snipped
1/2 cup chopped blanched almonds, toasted
APRICOT GLAZE
1/4 cup apricot jam
1 tablespoon vegetable oil
2 teaspoons lemon juice
Servings: 18
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Roll dough to 18- × 9-inch rectangle. Spread with apricot jam to within 1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Brush with Apricot Glaze while warm.
____________________
APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil and lemon juice. Stir well.
Yield: 1 Coffeecake
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/3 cup vegetable oil
2 eggs
DATE-ALMOND FILLING
2 tablespoons apricot jam or preserves
1 8-ounce package chopped dates or pitted dates, snipped
1/2 cup chopped blanched almonds, toasted
APRICOT GLAZE
1/4 cup apricot jam
1 tablespoon vegetable oil
2 teaspoons lemon juice
Servings: 18
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Roll dough to 18- × 9-inch rectangle. Spread with apricot jam to within 1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Brush with Apricot Glaze while warm.
____________________
APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil and lemon juice. Stir well.
Yield: 1 Coffeecake
Last edited by a moderator:
