An almond ring coffee cake made from subtly sweet and tender yeast dough and filled with almond puree is baked until golden on the outside, and soft on the inside. Then, top it all with a simple almond flavored icing and toasted sliced almonds.
Servings 8Servings
Prep Time 15 hourshrs
Cook Time 25 minutesmins
Proofing Time 2 hourshrs
Equipment
1 9-inch pie dish
Ingredients
Pastry Dough
2 1/2cupsall-purpose flour
1pkg.active dry yeast (or 2 1/4 tsp.)
3/4cupmilk
1/4cupgranulated sugar
2oz. unsalted butter1/2 stick or 1/4 cup
1tsp. salt
1largeegg
1tsp.vanilla extract
Almond Filling
10oz.Solo Brand Almond Cake & Pastry Filling(The whole can is 12.5 oz, but you don’t need all of it, so save it for another use.)
2oz.butter, softened to room temp1/2 stick or 1/4 cup
1/2tsp.salt
1/2tsp. almond extract
Icing
1cuppowdered sugar, sifted
2tsp. milk (+/-)
1/2tsp. almond extract
1/2 cuptoasted, sliced almonds for garnish on top of icing
Instructions
Pastry Dough
Place 1 1/2 cups of the flour and the yeast in a large bowl and set aside.
In a saucepan, heat butter, sugar, salt and milk, until butter is almost melted, but the milk does not boil, approximately 110-115° F on a candy thermometer.
Add liquids to dry mixture along with egg and vanilla and beat well with a large wooden spoon until thoroughly integrated.
Add remaining flour, a little at a time, until it turns into a soft dough.
Turn dough out onto a floured cloth or board and knead, using additional flour as needed, for about five minutes or until the dough is elastic and pops back when poked. Place dough in a greased or sprayed bowl, turning once to coat top and bottom and cover the bowl with a damp cloth. Allow to rise until double in size, or about 1 to 1 1/2 hours. Once risen, punch dough down with your fingers and allow to rest for 10 more minutes.
While the dough is rising, grease or spray a 9-inch pie dish. Set aside.
On a floured board or cloth, roll the dough into a large rectangle, about 10 x 15 inches. Spread filling (recipe below) to cover the entire dough rectangle.
Roll the dough into a log, beginning with the long end so the log is about 15 inches long. Form into a circle and place into the prepared pie dish, with the seam side down. Pinch the open ends together, so that you have a complete circle. With kitchen shears, snip little air holes in the top of the pastry every couple of inches. Let rise again for about 30 minutes, or until the roll is nearly doubled in size.
Preheat oven to 350° F while the pastry is doing the second rising.
Bake for 20-25 minutes, or until golden brown on the outside. Remove from oven and cool completely.
Once cooled, drizzle with icing and top with toasted, sliced almonds
Almond Filling
Blend all of the ingredients with a fork until well integrated.
Icing
Sift powdered sugar into a bowl. Slowly add milk and almond extract and stir until it reaches a good consistency for drizzling from a spoon. If you need to add more or less milk or powdered sugar to get there, don’t worry at all. It happens!
Notes
This coffee cake stores very well in the refrigerator for up to a week and freezes beautifully too. I usually freeze the coffee cake before icing and adding the sliced almonds. Once I thaw it out, I dress it up with those goodies!
Course: Breads, Breakfast
Keyword: Almond paste, Almond Ring Coffee Cake, Almond Sweet Rolls