Easter breakfast has always been a special time for our family. We eat it a little later than our normal breakfasts, giving everyone time to return from Easter Sunday church services. While the kids wait for the breakfast, the temptation is too great for them to keep their hands out of their Easter baskets, so they manage to sneak a few jelly beans, Peeps, or chocolate eggs before the big meal is served.
If you don’t keep an eye on the kids, they might fill up on candy and have no appetite for breakfast. However I’ve found that if the youngsters can see a coffeecake or doughnuts on the countertop, they make sure to save some room for breakfast.
Since Easter morning is usually a busy one, I often make coffeecakes the evening before or at least make the dough the day prior and finish the topping and bake it just before breakfast is ready so it’s warm and delicious. Of course, it’s best with a glass of cold milk or cup of steaming coffee.
If you like Danish, this recipe is much easier to make but is comparable in taste. Happy Easter!
APRICOT DANISH SQUARES
2 packages active dry yeast
1/4 cup warm water
3 tablespoons sugar
3/4 teaspoon salt
1/4 cup orange juice
1/4 cup margarine or butter, softened
1/2 teaspoon grated orange peel
2 eggs
2 1/4 cups all-purpose flour
TOPPING:
1/2 cup sliced almonds, plus 2 tablespoons for garnish
3 5ablespoons margarine or butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon grated orange peel
1 cup apricot preserves
1 (3.5-ounce) package of dried apricots
2 tablespoons sugar
GLAZE:
3/4 cup powdered sugar
2 5ablespoons orange juice
Grease a 15-by-10-inch jelly roll pan. In a large bowl, dissolve yeast in warm water (105-115 degrees F.) Blend in sugar, salt, 1/4 cup orange juice, 1/4 cup margarine, 1/2 teaspoon orange peel and eggs.
Add 1 cup of flour to yeast mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a soft, sticky batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 to 45 minutes.
Cook dried apricots in enough water to soften them and then drain off water and run them through a food chopper until chunky and add 2 tablespoons sugar; set aside.
In a small saucepan, saute 1/2 cup almonds in 3 tablespoons margarine until almonds are light golden brown. Remove from heat; blend in remaining topping ingredients and apricots.
Stir down dough; spread in prepared pan. Spoon topping over batter; spread gently. Let rise in warm place until light and doubled in size, about 30 minutes.
Heat oven to 350 degrees and bake for 25 minutes or until golden brown. Sprinkle 2 tablespoons sliced almonds over coffeecake. In a small bowl, blend glaze ingredients until smooth; drizzle over warm coffeecake. Makes 18 servings.
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