Buttery Almond Crown
|All purpose flour||3 Cup (48 tbs)|
|Butter||1 1⁄4 Cup (20 tbs), sliced|
|Dry yeast||1 Ounce (Two 0.25 Ounce Envelopes)|
|Warm water||1⁄4 Cup (4 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Butter flavoring||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond paste||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
Place flour in large mixing bowl.
Using a pastry blender, cut in butter until mixture resembles coarse meal.
In medium mixing bowl, sprinkle yeast and 1 tablespoon of sugar over warm water; stir to dissolve.
Let stand 5 minutes until foamy.
Add milk, eggs, salt, butter flavoring and remaining sugar.
Pour over flour mixture and stir until flour is just moistened.
Cover and refrigerate at least 5 hours.
Punch dough down.
Roll out on lightly floured surface to 20-inch square.
Fold dough into 3 equal portions.
Starting at short end, roll out into 6 1/2 x30 inch rectangle.
Fold dough into thirds again, forming a 6 1/2 x 10 inch rectangle.
In medium mixing bowl, cream 1/2 cup butter, sugar, almond paste and almond extract with an electric mixer.
Butter 12-cup bundt pan.
Sprinkle bottom with almonds.
Roll dough out on lighdy floured surface into 9x24 inch rectangle.
Spread filling on dough.
Starting at long side, roll in jelly roll fashion.
Cut dough cross wise into eight slices.
Arrange slices cut side down in bottom of Bundt pan.
Let rise in warm place about 1 1/2 hours or until almost double in size.
Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 40 minutes until top is golden brown.
Let cool on rack.