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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Ingredients:
3 3/4-4 cups all-purpose flour |
1 (1/4 ounce) package active dry yeast |
1 cup milk |
1/3 cup granulated sugar |
1/3 cup margarine or 1/3 cup butter |
1/2 teaspoon salt |
2 eggs |
1/2 cup powdered sugar, sifted |
1/2 teaspoon vanilla |
1 -2 teaspoon milk |
1/4 cup almonds, sliced and toasted |
1/3 cup granulated sugar |
2 tablespoons margarine or 2 tablespoons butter |
1/2 cup almonds, ground |
Directions:
1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
4. In a small mixing bowl beat sugar and margarine or butter with an electric mixer on medium speed until well combined. Stir in ground almonds.
5. Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling. Roll up, jelly-roll style, starting from a long side. Seal seam. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
6. Bake in a 350 degree F oven for 20 to 25 minutes or until bread sounds hollow when lightly tapped. Transfer to a wire rack and let cool.
7. For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 1 to 2 teaspoons milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds.
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