Apricot Date Coffee Cake
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||3 1⁄4 Cup (52 tbs)|
|Egg||1 , slightly beaten|
|Canned apricot filling||1⁄2 Cup (8 tbs)|
|Chopped dates||1⁄4 Cup (4 tbs)|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine scalded milk, butter, sugar, and salt; cool to lukewarm.
Add 1 cup flour, beat smooth.
Add yeast and egg, beat well.
Stir in enough flour to make soft dough.
Turn out on lightly floured surface; knead until smooth and elastic.
Place dough in a greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (1 1/4 hours).
Punch down; divide in half and let rest 10 minutes.
Roll half the dough in 9x7-inch rectangle 1/2 inch thick.
Spread half the apricot filling down center third of dough; sprinkle with half the dates.
Fold sides over so they meet at the center of the filling; seal.
Place dough, seam side down on greased baking sheet.
Snip strips 1 inch wide almost to center on both sides of coffee cake.
Turn each strip on its side.
Repeat with remaining dough and filling.
Cover and let rise till double (45 minutes).
Bake in moderate oven (350°) about 15 minutes.