Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
• butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour.
• Beat until smooth. Stir in enough remaining flour to form a soft
• dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, for filling, in a small bowl, combine the butter, sugar,
• extract and orange peel; set aside. Toss the fruit and almonds with
• flour; set aside.
• Punch dough down. Turn onto a lightly floured surface. Roll into a
• 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges;
• sprinkle with fruit mixture. Roll up jelly-roll style, starting with
• a long side; pinch seam to seal. With a sharp knife, cut roll in
• half lengthwise.
• Place on a greased baking sheet; gently twist the ropes together cut
• side up. Coil into a circle; tuck ends under. Cover and let rise
• until doubled, about 1 hour.
• Bake at 325° for 30-35 minutes or until golden brown. Remove from
• pan to a wire rack to cool. In a small bowl, combine orange butter
• ingredients. Refrigerate until serving. Serve with coffee cake.
• Yield: 1 coffee cake (1/2 cup orange butter).