Scandinavian almond ring (basic sweet dough)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg |
| 1¾ | cup | Ground blanched or un blanched almonds (7 ounces) |
| ¼ | cup | Lightly salted butter or margarine, at room |
| Temperature | ||
| ⅓ | cup | Granulated sugar |
| ½ | teaspoon | Almond extract |
| 1 | tablespoon | Sweet sherry wine or vanilla extract |
| ½ | teaspoon | Ground cardamom seed |
| ½ | Recipe Basic Sweet Dough | |
| 2 | teaspoons | Milk, mixed with 1 teaspoon granulated sugar |
Directions
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.