| ALMOND COFFEE RING |
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Makes 1 coffee cake Prep time: 30 minutes Rise time: 30-45 mintues Bake time: 25-35 minutes1 recipe Buttery Sweet Dough 1/2 cup sour cream 1 tablespoon sugar 1/2 teaspoon almond extract 1 egg 1 tablespoon milk Glaze: 1/2 cup confectioners' sugar 1 tablespoon dairy sour cream 1 tablespoon milk 1/2 teaspoon almond extract Sliced almonds, optional Prepare Buttery Sweet Dough as directed. Lightly grease baking sheet. Set aside. On floured board roll dough into a 15 x 10-inch rectangle. Mix sour cream, sugar and almond extract. Spread evenly over rectangle. Starting with longer edge, gently lift and roll dough, being careful not to force out the filling. Pinch edge into roll to seal. Place seam side down on prepared baking sheet. Form roll into circle, pinching edges together. With scissors, cut two-thirds of the way through ring at 1- to 1-1/2-inch intervals. Turn each section on its side. Cover; let rise in warm place until doubled, 30 to 45 minutes. Preheat oven 350ºF. Blend egg and milk; brush on ring. Bake 25 to 35 minutes, or until deep golden brown. For glaze, combine confectioners' sugar, sour cream, milk and almond extract. Stir until smooth. Drizzle over coffee ring. Sprinkle with sliced almonds, if desired. |
