 |
Danish Coffee Cake cont.
|
 |
flour, salt and remaining sugar in a large bowl; cut in butter until the mixture
resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour
mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3
hours. In a mixing bowl, beat almond paste, brown sugar and butter until
smooth. On a lightly floured surface, roll each portion of dough into a 15-in. x
6-in. rectangle. Spread filling down center third of dough to within 1/2 in of
edges. Beat egg and water; brush over edges of dough. Fold sides over filling;
seal seam and edges. Place seam side down on greased baking sheets. Cut five to
six small slits in top. Cover and let rise in a warm place for 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool completely. For
glaze, combine confectioners' sugar, extract and enough milk to achieve desired
consistency; drizzle over coffee cakes. Sprinkle with almonds.
Yield: 2 coffee cakes (10-12 serving each).
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |