Sour Cream Coffee Squares
Makes 1 large cake
4-3 / 4 to 5-1 / 2 cups all-purpose flour
3 tablespooons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
1 cup butter or margarine
2 large eggs
Sour Cream Filling (recipe follows)
Vanilla Glaze (recipe follows)
1 cup pecan halves
In a large bowl, combine 1-1 / 4 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll half of dough on lightly floured surface to fit the bottom of ungreased 15 -1 / 2- x 10- 1 / 2 -x 1-inch jelly roll pan. Spread with Sour Cream Filling. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F for 20 to 25 minutes or until evenly golden. Drizzle with Vanilla Glaze; top with pecan halves. Let cool in pan; cut into squares.
Sour Cream Filling: In a medium bowl, combine 1 (8-ounce) package cream cheese, softened; 1 (8-ounce) container sour cream, and 1 / 3 cup sugar. Stir until well blended.
Vanilla Glaze: In a medium bowl, combine 2 cups powdered sugar, sifted; 3 to 4 tablespoons milk, and 1 teaspoon vanilla extract. Stir until smooth.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 3.0 ounces
Calories 270; Total fat 14 g; Saturated 8 g;
Cholesterol 55 mg; Sodium 230 mg; Carbohydrates 34 g; Dietary fiber less than 1 g; Sugars 13 g; Protein 5 g