Instructions: 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 confectioners sugar.
Yield: 1 coffee cake.
Ann Sodman, Evans, Colorade
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.