Almond Paste Twirl Coffee Cake |
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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 20 |
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Obtained from my Mother-in-Law. A fabulous recipe that disappears quickly. Ingredients:
3 cups flour |
1 (1/4 ounce) package yeast |
1 cup milk |
6 tablespoons butter |
1/3 cup granulated sugar |
1/2 teaspoon salt |
1 egg |
powdered sugar |
1 cup granulated sugar |
6 tablespoons butter |
2/3 cup ground almonds (also known as almond flour) |
1 teaspoon almond extract |
Directions:
1. In a large mixer bowl, combine 2 cups flour & yeast.
2. On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
3. Add to dry mixture in bowl.
4. Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
5. Beat at a high speed for 3 minutes.
6. Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
7. Knead on floured surface until smooth.
8. Put ball in greased bowl. Flip to grease both sides.
9. Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
10. Punch dough down & let rest 10 minutes.
11. Roll into a rectangle (about 12x18 inches).
12. Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
13. Spread the almond filling over the pastry.
14. roll from the long edge & pinch to seal.
15. Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
16. Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
17. Let rise in warm place until nearly double (about 1 hour).
18. Bake in 375 degree overn for 20-25 minutes.
19. While still hot, sprinkle with powdered sugar.
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