Best Braided Almond Ring Recipes

BRAIDED ALMOND RING

Braided Almond Ring image

An almond and lemon filling highlights this attractive yeast coffee cake that's perfect for breakfast, brunch or when guests drop by. It's worth the effort and has won me more than one Best of Show ribbon. -Nancy Means, Moline, Illinois

Provided by Taste of Home

Time 1h35m

Yield 1 coffee cake (16 slices).

Number Of Ingredients 25

Ingredients

3-1/2 to 4 cups all-purpose flour
1/3 cup sugar
2-1/4 teaspoons quick-rise yeast
1 tablespoon grated lemon zest peel
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1 large egg yolk, room temperature
ALMOND FILLING:
1/3 cup almond paste
1/3 cup finely chopped almonds
1 large egg white, room temperature
1 tablespoon grated lemon zest
EGG WASH:
1 large egg
1 tablespoon water
GLAZE:
2 tablespoons butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle. , In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. , Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.

Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 135mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.

BRAIDED ALMOND RING RECIPE

Braided Almond Ring Recipe image

An almond and lemon filling highlights this attractive yeast coffee cake that's perfect for breakfast, brunch or when guests drop by. It's worth the effort and has won me more than one Best of Show ribbon. -Nancy Means, Moline, Illinois

Provided by @MakeItYours

Number Of Ingredients 25

Ingredients

3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
2-1/4 teaspoons quick-rise yeast
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
1 egg
1 egg yolk
ALMOND FILLING:
1/3 cup almond paste
1/3 cup finely chopped almonds
1 egg white
1 tablespoon grated lemon peel
EGG WASH:
1 egg
1 tablespoon water
GLAZE:
2 tablespoons butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine 1 cup flour, sugar, yeast, lemon peel and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24-in. x 4-in. rectangle.
In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.
Yield: 1 coffee cake (16 slices).
Originally published as Braided Almond Ring in Taste of Home
December/January 2003, p41
Nutritional Facts
serving (1 slice) equals 282 calories, 9 g fat (3 g saturated fat), 53 mg cholesterol, 135 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.
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