*  Exported from  MasterCook II  * 
  
                       Star Of Bethlehem (Coffeecake) 
  
 Recipe By     : Bon Appetit - Christmas 
 Serving Size  : 2    Preparation Time :0:00 
 Categories    : Cakes                            Entertain 
                 Holiday 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         Dough-------------------------- 
    2      Env           Dry Yeast 
      1/2  Cup           Sugar 
    1      Cup           Warm Water -- 105F-115F 
      1/2  Cup           (1 Stick) Unsalted Butter, -- melted and cooled 
    3      Lg            Eggs -- ROOM Temp. 
    1      Tsp           Salt 
    4      Cups          All-Purpose Flour -- unbleached 
                         Apricot Nut Filling------------- 
    1      c             Apricots, Dried -- chopped 
      1/2  c             Golden Raisins 
      1/4  c             Apricot Brandy 
    3      Tbls.         Sugar 
      1/2  c             Chopped Pecans (About 2 Oz) 
    1      Egg           Beaten With 2 Tablespoons Milk (Glaze) 
      1/2  c             Chopped Pecans 
                         Icing-------------- 
    1      c             Powdered Sugar 
    2      -3 Tsps.      Whipping Cream Or Milk 
    1      tsp           Vanilla Extract 
  
 For Dough: 
 Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to
 dissolve.  Let stand until foamy, about 5 minutes.  Mix in butter, eggs,
 salt and remaining sugar.  Mix in enough flour 1 cup at a time to form
 stiff dough. Cover and chill at least 2 hours.  (can be prepared 1 day
 ahead) 
  
 For Filling: 
 Stir first 4 ingredients in heavy small saucepan over low heat until sugar
 dissolves.  Cover and simmer until mixture thickens and apricots soften,
 about 10 minutes. 
 Butter two 12 inch diameter pizza pans.  Divide dough into 4 pieces.  Roll
 out 1 piece on lightly floured surface into 8 inch round.  Transfer to 1
 prepared pan.  Spread half of the filling over, leaving 1/2 inch border at
 edge.  Sprinkle with 1/4 cup pecans.  Roll second dough piece into 8 inch
 round.  Place atop filled round; press edges to seal. 
 Using lightly floured 2 inch diameter cookie cutter, cut round all the way
 through center of dough; do not remove dough round.  Using lightly floured
 pastry wheel and starting 1/4 inch from edge of inner round, cut all the
 way through dough to outside edge.  Repeat 11 times, spacing cuts 1 1/2
 inches apart at outer edge.  Pick up end of 1 dough strip, twist once and
 replace on baking sheet.  Repeat with remaining dough strips, forming star
 shape. 
 Repeat rolling,filling,cutting and twisting with remaining dough and
 filling.  Let dough rise in warm area until almost doubled, 35 minutes. 
 Preheat oven to 375F.  Brush glaze over breads. Sprinkle 1/4 cup pecans
 over each.  Bake until tops are golden brown, about 15 minutes.  Transfer
 to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room
 temperature or freeze up to 1 month, rewarm before continuing. 
 For Icing: 
 Place sugar in small bowl.  Mix in enough cream by teaspoonfuls to form
 pourable icing.  Mix in vanilla.  Drizzle icing over warm coffee cakes. 
 Serve warm or at room temperature.  
  
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving