*  Exported from  MasterCook II  *
 
                      Star Of Bethlehem (Coffeecake)
 
Recipe By     : Bon Appetit - Christmas
Serving Size  : 2    Preparation Time :0:00
Categories    : Cakes                            Coffeecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
   2                    Env dry yeast
     1/2  c             Sugar
   1      c             Water -- warm (105 to 115°F)
     1/2  c             Unsalted butter --
                        - melted and cooled
   3      lg            Eggs -- room temperature
   1      ts            Salt
   4      c             All-purpose flour -- unbleached
                        Apricot Nut Filling:
   1      c             Dried apricots -- chopped
     1/2  c             Golden raisins
     1/4  c             Apricot brandy
   3      tb            Sugar
     1/2  c             Pecans -- chopped
   1                    Egg -- beaten with:
   2      tb            Milk -- for glaze
     1/2  c             Pecans -- chopped
                        Icing:
   1      c             Powdered sugar
   2      ts            Whipping cream or milk -- up to 3 ts
   1      ts            Vanilla Extract
 
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.
 
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" diameter pizza pans. Divide dough into 4 pieces. Roll
out 1 piece on lightly floured surface into 8" round. Transfer to
1 prepared pan. Spread half of the filling over, leaving 1/2" border
at edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into
8" round. Place atop filled round; press edges to seal. Using lightly
floured 2" 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" from edge of inner round, cut all the
way through dough to outside edge. Repeat 11 times, spacing cuts
1-1/2" 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 375°F. 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.

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.

 
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