Quick & Easy Prune Danish Coffeecake
The use of frozen bread dough makes this prune Danish coffeecake a snap to make.
1 cup plus 2 tablespoons quick or old fashioned oats - divided use
5 tablespoons butter, melted
1/3 cup finely chopped almonds, pecans or walnuts
1/3 cup granulated sugar
2 large egg whites, each lightly beaten - divided use
3/4 teaspoon almond extract
1 pound frozen bread dough, thawed, at room temperature
1 cup whole pitted prunes
- Lightly grease a baking sheet with vegetable shortening.
- In medium bowl combine 1 cup oats and butter; mix well. Stir in almonds, sugar, 1 egg white and almond extract.
- Turn bread dough out onto lightly floured surface. Roll or pat dough into a 12 x 10-inch rectangle.
- Spread oat mixture in narrow strip down middle; top with prunes.
- On each side of filling, cut 3-inch diagonal slits 2-inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to prepared baking sheet. Cover; let rise in warm place 30 minutes or until almost doubled in size.
- Preheat oven to 350°F (175°C).
- Brush loaf with remaining egg white; sprinkle with remaining 2 tablespoons oats.
- Bake for 30 to 35 minutes or until golden brown. Serve warm.
Makes 6 to 8 servings.