Thursday, June 29, 2017

BLUEBERRY COFFEE SHEET CAKE

1 pkg active dry yeast
1 cup milk at 105 to 115 degrees
2 tbsp sugar
1/2 tsp salt
2 egg yolks
2 1/2 to 3 cups all-purpose flour
1/3 cup butter, softened
GLAZE:
1 egg, beaten
3 cups fresh whole blueberries
1/2 cup sugar

In mixing bowl, add the yeast to the milk. Stir in sugar and salt. Set mixture aside for 5 minutes.

After 5 minutes, stir the egg yolks and 1 1/2 cups of the flour into the yeast mixture; beat well. Stir in the softened butter. Reserve 1/2 cup of the remaining flour. Start adding the other flour while mixing until mixture forms a stiff dough.

Sprinkle part of the reserved flour onto a dough board. Turn the dough out onto the board and knead for 10 minutes or until smooth and satiny. Place into a clean bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

Roll out 3/4 of the dough to fit a jelly-roll pan, making a ridge around the edge. Brush the dough with the egg listed in glaze ingredients. Pour the blueberries evenly over the dough; sprinkle with sugar.

Roll out the remaining fourth of the dough into strips about the thickness of a pencil. Criss-cross strips over the blueberries. Brush the dough with the remaining egg. Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes or until the pastry is golden brown. Cut into squares and serve warm.

 Note: File Photo

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