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Frosted Peach Breakfast Squares

Published: August 1, 2014 12:00 AM
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Ingredients:

*1/2 cup sugar

*3 Tbsp. cornstarch

*1/4 tsp. salt

*1 egg yolk

*1 29-oz. can sliced peaches

*4 - 4 1/4 cups flour

*1 tsp. sugar

*1 pkg. dry yeast

*1/2 cup milk

*1/2 cup water

*1 cup butter or margarine

*4 egg yolks

*Powdered sugar icing

Directions:

1. In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Add 1 egg yolk, slightly beaten, and undrained peaches. Cook over medium heat until mixture comes to a boil, stirring constantly; cool.

2. In a saucepan, over low heat, combine milk, water and butter until very warm. In a large mixing bowl, combine 1 1/4 cup flour, 1 tsp. sugar and dry yeast. Gradually add the milk mixture to the dry ingredients and beat with a mixer for 2 minutes at medium speed, scraping the bowl occasionally. Add 4 egg yolks and a 1/2 cup flour, and beat on high speed for 2 minutes, scraping bowl occasionally. By hand, stir in additional flour to make a soft dough.

3. Divide the dough into two parts. Roll out on half to fit the bottom of an ungreased 10"x15"x1" jelly roll pan. Spoon out the cooled peach filling over the bottom crust and spread evenly, almost to the edges. Roll out the other half of the dough like the first, and put on top to cover the filling. Seal the edges of the dough together, and make several slits on the top crust. Cover pan and let rise until doubled, about 1 hour.

4. Bake at 375° for 40-45 minute or until browned. Cool slightly and spread a light powdered sugar icing on top.


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