Almond (Pecan) Coffee Ring

This goes great with a cup of coffee or espresso any time of day or night.


3 1/2-3 3/4 cups all-purpose flour, (more if needed)
1 package (1/4 ounce) active dry yeast or 1 TBS SAF Instant yeast
1 cup milk scalded (do NOT boil)
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg beaten

Place butter, sugar and salt in the bowl of a stand mixer. Attach the bread hook. Pour heated milk over the dry ingredients. Turn mixer on at low speed, and stir until butter is melted and cooled. Add beaten egg and continue stirring until well blended.

Add two cups of flour and the yeast, then turn mixer to speed #2 if you are using a Kitchen Aid mixer. Continue adding flour until you have a silky dough that pulls away from the sides of the bowl.

Turn out on a floured surface. Knead 4 to 6 minutes (or continue on with the mixer/dough hook). Place in a greased bowl,turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Once risen, pound down and let it rise a second time. It will rise faster on the second rising. Be sure to re-cover the dough or it will dry out.

Filling:

Almond/Pecan Paste Recipe

Ingredients:
10 oz dried blanched almonds (or pecans)
10 oz powdered sugar
5 oz sugar
1/4 cup corn syrup
1 cup water

Directions:

Make a sugar syrup by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool.

Place the almonds/pecans in a food processor and process them with the steel blade to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste. If you use pecans, add 5-drops of almond oil to this mix if you want an almond flavor.

Store the paste in a tightly covered container until you are ready to use it. If you will be storing it for more than a week, store in the refrigerator.

Roll the dough out on a floured counter to 18" x 12" rectangle. Spread the paste on the rolled out dough, leaving an inch from all edges. Roll up in jelly roll fashion. Shape into a round, and seal the ends where they meet. Make 1/2" deep slices every two inches on the round. Bake at 375 on parchment paper lined cookie sheet until done - golden colored.

Glaze:

2 or 3 tablespoons milk or heavy cream
3-drops of almond oil
1 3/4 cups confectioners’ sugar


Blend glaze ingredients. Drizzle or spread over cooled coffee cake and sprinkle with almonds.