BRAIDED ALMOND RING RECIPE

Braided Almond Ring Recipe image

Provided by @MakeItYours

Number Of Ingredients 25

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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