Cinnamon Meringue Coffee Ring
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Egg white||1 , stiffly beaten|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Brown butter icing||1⁄2 Cup (8 tbs)|
In large mixer bowl, combine yeast and 1 1/2 cups of the flour.
Heat together milk, butter, the 1/3 cup sugar, and the salt just till warm, stirring to melt butter.
Add to dry ingredients in mixer bowl.
Add egg and egg yolk.
Beat for 1/2 minute on low speed of electric mixer, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn onto lightly floured surface and knead till smooth, 3 to 5 minutes.
Place in greased bowl, turning once.
Cover and let rise till double; punch down.
Turn onto lightly floured surface; cover and let rest 10 minutes.
Set aside one-third of dough; roll remaining to 18x10 inches.
To make Meringue Filling: Fold the 1/2 cup sugar and cinnamon into egg white.
Spread filling over dough.
Sprinkle with almonds.
Starting at long side, roll up tightly jelly-roll fashion.
Place seam side down on greased baking sheet; form into ring; seal.
Brush with a little water.
Roll reserved dough into a rope 24 inches long.
Place atop filled ring forming second ring; seal.
Holding floured scissors par-allel to top of coffee bread, make 12 cuts at 2-inch intervals in top rope; turn petals alternately toward the inside and outside of the ring.
Let rise till almost double.
Bake in 375° oven about 25 minutes or till bread is done.
Cover loosely with foil last 15 minutes if bread browns too quickly.
Drizzle with Brown Butter Icing: Heat 2 tablespoons butter till browned, stirring frequently; cool.
Gradually add 1 cup sifted powdered sugar, 1 to 2 tablespoons milk, and 1/2 teaspoon vanilla; mix well.