Coffee Kringle

Recipe of the Week
 
Coffee Kringle
 
Courtesy of
Beverly Rossman
 

Ingredients

1/4 cup Milk
2 cups unsifted flour
1/4 cup Sugar
1/2 teaspoon Salt
1/4 cup (1/2 stick) Butter
1/2 cup Warm water (105-115)
2 Pkgs Active dry yeast
1 egg-beaten
1-1/2 cups chopped stewed prunes
3 Tablespoons Sugar
3 Tablespoons Lemon juice
1/2 teas Grated lemon peel
1 cup Yellow raisins

Method

Scald milk; cool to lukewarm. Combine flour, sugar and salt. Cut in butter with a pastry cutter. Measure warm water into large warm bowl. Sprinkle yeast into warm water and stir until dissolved. Stir in lukewarm milk, beaten egg and flour mixture. Stir until well blended. Place into a bowl greased to the top. Cover; let rise in warm place, free from drafts, until doubled in bulk, about 40 minutes.

Combine prunes, sugar, lemon juice, lemon peel and raisins. Set aside.

When dough has risen, punch down and turn out onto well floured board; divide in half. Roll each half to a 16 x 12 inch rectangle. Place one half on a greased 15 x 10 x 1-1/2 inch jelly roll pan. Spread with prune mixture. Cover with second half of dough. Seal edges well. Cover; let rise in warm place, free from drafts, until doubled in bulk, about 30 minutes.

Bake in 350 degree oven about 20 minutes. Turn out of pan at once. When cool, ice with confectioners’ sugar frosting. Cut into squares, as large as you want.








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