Strawberry Coffee Ring
|Ripe strawberries||1 Pint, rinsed and hulled|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Firm butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cardamom||1 Teaspoon|
|Egg yolk||1 , beaten|
Spread the hulled strawberries on absorbent paper to dry thoroughly.
Blend the flour, sugar, baking powder, and salt in a bowl.
Cut in the butter with a pastry blender or two knives until particles become the size of rice kernels.
Combine the egg and milk.
Add all at one time to the dry ingredients.
Stir with a fork until dough follows fork.
Form dough into a ball. (If necessary, chill dough until easy to handle.)
Roll out dough on a lightly floured surface into a 15xl0 inch rectangle; set aside while preparing strawberries.
Quarter strawberries and toss gently with a mixture of the 1/3 cup sugar, 1 tablespoon flour, and the cardamom.
Spoon strawberry mixture over dough.
Beginning with longer side, roll dough as for jelly roll; press edge to seal.
Transfer to a shallow baking pan, placing sealed edge down.
Join the ends to form a ring, pressing slightly to seal ends.
With scissors, snip at equal intervals through ring almost to center.
Brush top evenly with a mixture of the egg yolk and water.
Bake at 375Â°F 30 to 35 minutes.