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Correo Electrónico
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Ingredientes
- 1 pkg. active dry yeast
- 1 T sugar
- 1 c. whipping cream
- 1 teaspoon salt
- 1/2 c. butter, room temp.
- 1/2 c. lukewarm lowfat milk
- 3 egg yolks
- 3 1/2 c. all purpose flour
- 4 T sugar
- 1/2 pound almond paste
- 1/4 c. butter, room temp.
- 1 egg, beaten, for glaze
- 1/2 c. minced almonds
Direcciones
- Mix yeast with lowfat milk, sugar, egg yolks and whipping cream; set aside for 5 min. Measure flour into bowl. Add in salt and sugar; cut in butter till mix resembles coarse crumbs. Add in yeast mix and fold till flour is moistened. Cover, chill 4 hrs till well chilled. Beat almond paste with butter till smooth. Cut dough into two parts; dust liberally with flour. Roll to a 12" square, one part at a time. Spread with half the almond filling. Roll up jelly roll fashion. Slice into 16 pcs. Place each on paper cupcake liner on cookie sheet. Repeat with second half of dough. Brush rolls with beaten egg. Sprinkle with almonds. Cover; let rise in warm place till puffy. Bake at 375 degrees for 15 to 18 min. Makes 32 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 383 | |
| Calories from Fat 191 | 50% |
| Total Fat 22.08g | 28% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 292mg | 12% |
| Potassium 152mg | 4% |
| Total Carbs 40.0g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.34g | 6% |
| Protein 7.16g | 11% |
