ANDERSONVILLE COFFEECAKE
Provided by Bobby Flay
Time 55m
Yield 4 coffeecakes
Number Of Ingredients 13
Steps:
- Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
- To make the filling, combine butter, sugar, cinnamon and nuts.
- Preheat the oven to 400 degrees F.
- Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
- Bake for 15 to 20 minutes. Do not overbrown
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