4cupsflour, divided use,
1cupsliced fresh strawberries,
1/4teaspooninstant coffee granules,
2 1/2cupspowdered sugar,
1Measure 2 cups flour into large mixing bowl.
2Add yeast, salt and sugar.
3Combine milk and water in microwave safe bowl; microwave on high for 2 minutes.
4Add margarine to milk mixture to melt.
5Pour heated milk mixture quickly into the flour mixture in large bowl.
6Beat 1 minute.
7Add egg and beat until mixed.
8Add remaining 2 cups flour and mix well.
9Pour into large oiled bowl, cover and refrigerate overnight.
10Dough mixture will keep up to three days in refrigerator.
11Preheat oven to 350 degrees.
12Filling: Combine all ingredients and cook over medium heat until thick and clear.
13Icing: Combine all ingredients and mix until smooth.
14Remove dough from refrigerator, punch down.
15Knead on lightly floured surface into an oval shape.
16Put filling down the middle.
17Cut diagonal strips 3/4 inch apart in each of the outer sections.
18Alternately overlap strips over filling.
19Cover and let rise until double in size.
20Bake 25 minutes at 350 degrees.
21Cool, drizzle with icing.
No Nutritional Information Available