Breads:

Speedy Danish CoffeeCake

Comment on this recipe

I make this for coffee quite often. One friend always asks if I'm making it before she decides if she will come or not.

Ingredients

1 package yeast
1/4 cup warm water
2 cups flour
2 tablespoons sugar
1 cup butter
1 egg, beaten
1 teaspoon vanilla
Fruit Filling:
2/3 cup cooked prunes
2/3 cup cooked apricots
1 can (8 ounces) crushed pineapple
1 cup sugar
2 tablespoons quick cooking tapioca

Instructions

Dissolve yeast in warm water. Sift together flour and sugar. Cut butter into flour mixture with pastry blender. Combine yeast, egg and vanilla. Stir into flour mixture; blend until smooth. Roll dough on well floured board into 10x14-inch rectangle; place on ungreased cookie sheet. Spread on fruit filling (see below). Bring dough up and over filling. This will not cover top completely, just about 2 to 3 inches around the edge. Bake 375 degrees for 30 minutes, then 300 degrees for 15 to 20 minutes. Fruit filling: Mix fruits and undrained pineapple; add sugar and tapioca.

Carol Trits
Port Byron