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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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At our farm, we sometimes host tours of visitors to New England. I serve this special yeast bread to our guests first thing in the morning with coffee. It's also a regular on our family's Christmas menu. -Vie Spence, Woburn, Massachusetts Ingredients:
3-1/2 to 3-3/4 cups king arthur unbleached all-purpose flour, divided |
1 package (1/4 ounce) active dry yeast |
1 cup milk |
1/3 cup butter |
1/3 cup sugar |
1/2 teaspoon salt |
1 egg |
filling: |
1/4 cup butter, softened |
1/2 cup sugar |
1/2 teaspoon almond extract |
glaze: |
2 to 3 tablespoons milk |
1 teaspoon almond extract |
1-3/4 cups confectioners' sugar |
sliced almonds, toasted, optional |
Directions:
1. In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
6. In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.
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