Almond Filled Coffee Ring
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 package)|
|Warm water||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Almond filling||1⁄2 Cup (8 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Confectioners' sugar frosting||1⁄2 Cup (8 tbs)|
|Whole candied cherries||1⁄2 Cup (8 tbs)|
|Angelica||1⁄4 Cup (4 tbs)|
Sprinkle or crumble yeast into water.
Use very warm water (105Â°F.to 115Â°F.) for dry yeast; use lukewarm (80Â°F.
to 90Â°F.) for compressed.
Let stand a few minutes, then stir until dissolved.
Stir in sugar, salt, milk, and egg.
Add 1 1/2 cups sifted flour and beat until smooth.
Stir in enough more flour (about 1/2 cup) to make a very stiff dough.
Turn out on well floured board and sprinkle with flour.
Roll to 1/4 inch thickness.
Spread 1/2 cup softened butter on upper 2/3 of dough and fold lower third over middle third.
Fold top third over that.
Turn and roll again to 1/4-inch thickness.
Fold in thirds.
Put on cookie sheet and chill about 30 minutes.
Repeat rolling, folding, and chilling three times.
Divide dough in half.
Roll each into rectangle about 8 inches long.
Brush with 1/4 cup melted butter and spread each with Almond Filling.
Sprinkle with chopped cherries.
Roll up like jelly rolls.
Form into rings.
With scissors, cut through rings, almost to center, in slices about 1 inch thick.
Turn each slice slightly.
Put each ring on greased cookie sheet.
Let rise in warm place until light (about 25 minules).
Bake in preheated moderate oven (350Â°F.) for about 30 minutes.
Cool; frost and decorate with whole cherries and angelica.