2 Coffee Cakes
4 cups flour, divided use
1 package yeast
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/4 cup water
1/2 cup margarine
1 cup sliced fresh strawberries
2 tablespoon cornstarch
1/2 cup sugar
1/2 cup cold water
3 tablespoon water
1 teaspoon vanilla
1 tablespoon butter, softened
1/4 teaspoon instant coffee granules
2 1/2 cups powdered sugar
Measure 2 cups flour into large mixing bowl.
Add yeast, salt and sugar.
Combine milk and water in microwave safe bowl; microwave on high for 2 minutes.
Add margarine to milk mixture to melt.
Pour heated milk mixture quickly into the flour mixture in large bowl.
Beat 1 minute.
Add egg and beat until mixed.
Add remaining 2 cups flour and mix well.
Pour into large oiled bowl, cover and refrigerate overnight.
Dough mixture will keep up to three days in refrigerator.
Preheat oven to 350 degrees.
Filling: Combine all ingredients and cook over medium heat until thick and clear.
Icing: Combine all ingredients and mix until smooth.
Remove dough from refrigerator, punch down.
Knead on lightly floured surface into an oval shape.
Put filling down the middle.
Cut diagonal strips 3/4 inch apart in each of the outer sections.
Alternately overlap strips over filling.
Cover and let rise until double in size.
Bake 25 minutes at 350 degrees.
Cool, drizzle with icing.
No Nutritional Information Available
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