Fruit-4 of 10 (Strawberries)
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Strawberry Pocket Coffeecake

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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 granulated sugar;
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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