Almond Danish Coffee Cakes |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Rich almond paste is enveloped within each of these tender, flaky pastries, making them the perfect choice for a festive gathering. At first glimpse, guests will know these were a labor of love. âDeirdre Dee Cox, Milwaukee, Wisconsin Ingredients:
4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
1 cup 2% milk |
1/2 cup butter, cubed |
2 eggs |
1/2 cup cold butter |
almond paste: |
2 cups finely chopped blanched almonds |
2 cups confectioners' sugar |
2 egg whites |
1/4 teaspoon almond extract |
finishing: |
1 egg white, lightly beaten |
1 egg yolk |
1 tablespoon water |
1/4 cup sliced almonds |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight.
2. Turn onto a heavily floured surface; roll dough into an 18-in. x 12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges.
3. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12-in. x 6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18-in. x 12-in. rectangle.
4. Repeat steps of dough folding, ending with a 12-in. x 6-in. rectangle, chilling and rolling dough into an 18-in. x 12-in. rectangle three times.
5. In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles.
6. Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a B shape. Place seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough and almond paste.
7. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds.
8. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
|
|