Scandinavian almond ring (basic sweet dough)
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
