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Title: Scandinavian Almond Ring (Basic Sweet Dough)
Categories: Bread
Yield: 6 Servings
| 1 | lg | Egg |
| 1 3/4 | c | Ground blanched or un blanched almonds (7 ounces) |
| 1/4 | c | Lightly salted butter or margarine, at room |
| Temperature | ||
| 1/3 | c | Granulated sugar |
| 1/2 | ts | Almond extract |
| 1 | tb | Sweet sherry wine or vanilla extract |
| 1/2 | ts | Ground cardamom seed |
| 1/2 | Recipe Basic Sweet Dough | |
| 2 | ts | Milk, mixed with 1 teaspoon granulated sugar |
Beat the egg in a medium-sized bowl Add the almonds, butter, sugar, almond extract, sherry, and cardamom. Mix well. Cover and let stand for 5 minutes.
Roll out the Basic Sweet Dough to a rectangle 12 x 18 inches. Spread the almond filling evenly over the dough, leaving 2 inches along one long side. Starting from the other long side, roll up the dough like a jelly roll. Place, seam down, on a lightly greased baking sheet, twist into a circle and pinch the ends to join. Using scissors, make cuts about three-fourths of the way through the dough at about 1-inch intervals. Cover and let rise for 20 minutes in a warm place.
Heat the oven to 350F. Bake the coffee cake for 25 to 30 minutes until golden brown. Remove from the oven and brush with the milk-sugar mixture. Cool on a wire rack.
Makes one coffeecake.
[ The Redbook Breadbook ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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