Danish Coffee Cake
|Active dried yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105 °F To 115 °F)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Melted butter||5 Tablespoon|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), chopped|
|Ground cardamom||1 Teaspoon|
To make the dough, in a small bowl sprinkle the yeast with the water.
Stir in the flour and sugar.
Cover and set aside for ten minutes to let it rise.
Meanwhile, place the flour in a large bowl.
Make a hole in the center.
Break in the eggs and add the melted butter, milk, lemon rind, salt and yeast mixture.
Mix and knead for ten to fifteen minutes or until smooth and satiny.
Lightly grease a bowl with butter and drop in the ball of dough.
Cover and set aside in a warm place to rise, about one and two hours or until doubled in bulk.
Turn the dough out onto a lightly floured surface.
Roll into a ten-by-twenty-inch rectangle.
Brush the dough with the melted but- ter.
Spread with the apricot jam.
In a separate bowl combine the sugar, nuts and spices.
Sprinkle over the jam.
Roll up the dough jellyroll fashion.
Place, seam side down, on a lightly greased baking sheet.
Bring the ends together to form a circle, pinching the ends together to join.
With scissors, cut into the dough about two-thirds inch (but not through) at one-and-a-half-inch intervals.
Brush with the egg yolk mixed with the water.
Place in a warm place until doubled in bulk.
Bake at 350 degrees for about thirty-five minutes, or until golden brown.