Fruit-4 of 10 (Strawberries)
Carlos Von Riefel
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"To cook is to
create. And to create well...is an act of integrity, and faith,"
"The smell of good bread baking, like the sound of
lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating
Recipe of the Day Categories:
Friday, November 10, 2006
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Strawberry Pocket Coffeecake
1 package active dry yeast
1 cup warm water (105 to 115 degrees F.)
1/3 cup granulated sugar
1 large egg
1/4 cup butter, melted and cooled
1 teaspoon grated orange zest
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup cold strawberry preserves
1 cup confectioner's sugar
2 tablespoons orange juice
1/3 cup pecan halves
In a large bowl, sprinkle yeast over the water. Stir in the
set aside until the mixture is foamy, about 10 minutes.
Grease a 9-inch square baking pan; set aside. Stir egg, melted
butter, orange zest, salt and 1 1/2 cups flour into the yeast mixture until well mixed. Stir
in enough of the remaining flour to form a soft dough. Spread or press the dough evenly in
the greased pan. Cover the dough loosely with a clean cloth and let it rise in a warm
place (80 to 85 degrees F.), away from drafts, until it is double in size, about 1 hour.
Preheat oven to 375 degrees F. Drop teaspoons of preserves over the dough;
push each drop firmly into the dough with the back of a wooden or large metal spoon.
Bake the coffeecake 25 to 30 minutes, or until it is golden brown.
Cool the coffeecake completely in the pan on a wire rack.
In a small bow, combine the
confectioner's sugar and orange juice until smooth. Drizzle half the sugar glaze over the
coffeecake; sprinkle with pecans, then drizzle the remaining glaze
over the pecans.
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