The use of frozen bread dough makes thisprune Danish coffeecake a breeze to make.
Recipe: Quick & EasyPrune Danish Coffeecake
1 cup plus 2 tablespoons quick or oldfashioned 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 vegetableshortening.
In medium bowl combine 1 cup oats andbutter; mix well. Stir in almonds, sugar, 1 egg white and almondextract.
Turn bread dough out onto lightly flouredsurface. Roll or pat dough into a 12 x 10-inch rectangle.
Spread oat mixture in narrow strip downmiddle; top with prunes.
On each side of filling, cut 3-inch diagonalslits 2-inches apart. Fold alternating strips of dough over fillingto form a braid pattern, pinching ends of strips to seal. Transferto prepared baking sheet. Cover; let rise in warm place 30 minutesor until almost doubled in size.