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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Try my prize-winning pastry at your place! You're sure to score big points with all of the judges around your table, too!Perlene Hoekema, Lynden, Washington Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon salt |
5-1/4 to 5-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup almond paste |
1/4 cup butter, softened |
1/2 cup packed brown sugar |
1/4 teaspoon almond extract |
topping: |
3 tablespoons sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon butter |
icing: |
1-1/2 cups confectioners' sugar |
1/4 teaspoon almond extract |
1 to 2 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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; roll out to a 15-in. x 10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
4. Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
6. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls. Yield: 1 dozen.
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