In a saucepan, combine filling ingredients. Simmer, stirring occasionally, for 30 minutes or until fruit is tender and mixture has a jam-like consistency. Cool to room temperature. In a large mixing bowl, dissolve yeast and 3 Tbsp. sugar in cream or milk. Add butter, salt, vanilla, egg yolks and 1 1/2 cup of the flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll into a 32x10" rectangle. Brush with melted butter. Combine cinnamon and remianing sugar; sprinkle over butter. Spread filling to within 1 inch of edges. Roll up from one of the long sides; pinch seams and ens to seal. Place on a greased baking sheet; form into a pretzel shape. Cover and let rise until nearly doubled, about 30 minutes. bake at 350 ? for 45 minutes or until golden brown. Coll on a wire rack. Dust with confectioners sugar. Yield: 1 coffee cake. Submitted by Ann Sodman, Evans, Colorade MC formatting by email@example.com Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 28 Posted to MC-Recipe Digest V1 #490 by Roberta Banghart
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|Serving Size: 1 Serving (1759g)|
|Recipe Makes: 1|
|Calories from Fat: 1868 (39%)|
|Amt Per Serving||% DV|
|Total Fat 207.6g||277 %|
|Saturated Fat 95.7g||478 %|
|Monounsaturated Fat 73.4g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 3658.2mg||1126 %|
|Sodium 5017.7mg||173 %|
|Potassium 2276.8mg||60 %|
|Total Carbohydrate 674.1g||198 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 645.9g|
|Protein 86.2g||123 %|
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Calories per serving: 4838
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