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Ingredientes
- 1/2 c. butter
- 1/2 c. shortening
- 1/3 c. sugar
- 1 teaspoon salt
- 1 c. boiling water
- 2 packages. dry yeast (2 T)
- 2 large eggs
- 1 c. cool water
- 6-7 c. flour
- 8 ounce almonds (1 2/3 c.)
- 1/2 c. butter
- 1 c. sugar
- 1 T almond extract
- 1 egg yolk
- 2 teaspoon water
Direcciones
- Dissolve butter, shortening, sugar and salt in boiling water. Blend on lowest speed of electric mixer. Add in cold water and large eggs; mix well. Add in yeast; blend and let sit till yeast is dissolved. Add in 3 cups flour; blend on low speed. Beat on medium speed 2 min.Stir in sufficient additional flour to make a stiff dough. Cover with plastic wrap and let rise at room temperature or possibly for 4-24 hrs in refrigerator.
- While dough rises, prepare filling. Place almonds in food processor; grind till fine. Add in butter, sugar, and almond extract; process till well mixed.
- When dough has doubled, scrape onto well-floured board and divide into three. Roll each piece into a rectangle, about 10x18 inches. Spread 1/3 of filling evenly over dough. Roll dough up, jelly roll fashion.
- Shape into ring; place in well-greased 9-inch round pan. Repeat this process for other two coffee cakes. With a knife, make cuts at 1 1/2-inch intervals from 1/3 from center to outside of ring. Lift and turn these sections to reveal filling. Cover with plastic wrap and let rise till doubled.
- Beat egg yolk with water for glaze; brush on rings. Bake at 350 degrees for 30 min. Remove from pans and cool on wire rack. Makes 3 coffee cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 603 | |
| Calories from Fat 255 | 42% |
| Total Fat 29.15g | 36% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 2.86g | |
| Cholesterol 75mg | 25% |
| Sodium 318mg | 13% |
| Potassium 166mg | 5% |
| Total Carbs 76.09g | 20% |
| Dietary Fiber 3.0g | 10% |
| Sugars 22.8g | 15% |
| Protein 10.24g | 16% |
