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Fresenburg Bakery Coffeecake Dough
2 (1/4 oz.) packages yeast
1/2 C. warm water (110°F.)
1/4 C. plus 2 T. granulated sugar
1/3 C. of shortening (regular or butter-flavored)
1/2 t. salt
yellow food coloring, optional
2 1/2 C. all-purpose flour
Dissolve yeast in warm water; set aside. In a large bowl, beat sugar, shortening and salt until fluffy. Add egg and a few drops of yellow coloring; mix well. Blend in flour, then add yeast and mix to a smooth, elastic dough.
Cover bowl; let rise until doubled, 45 to 60 minutes.
Yield: Dough for 2 coffeecakes or strudels.
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