Orange Almond Coffee Cake
PREP TIME: 1 hrs 45 min
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COOK TIME: 20 min
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YIELD: 12 servings |
INGREDIENTS:
| 1 pkg. active dry yeast | Crisco® Original No-Stick Cooking Spray |
| 1/4 cup warm water (105 to 115°F) | 2 tbsps. butter melted |
| 1/2 cup milk scalded | 1/2 cup raisins |
| 1/4 cup butter | 3/4 cup toasted sliced almonds divided* |
| 1/4 cup sugar plus 1/3 cup, divided | 1 1/2 tsps. ground cinnamon |
| 1/2 tsp. salt | GLAZE |
| 1 large egg lightly beaten | 1 1/2 cups powdered sugar |
| 1/2 tsp. vanilla extract | 2 tbsps. milk |
| 1 tsp. grated orange peel | 1/2 tsp. vanilla extract |
| 3 1/2 cups White Lily® Enriched Unbleached Bread Flour (divided) | 1 tsp. grated orange peel |
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115°F)
- 1/2 cup milk, scalded
- 1/4 cup butter
- 1/4 cup sugar, plus 1/3 cup, divided
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange peel
- 3 1/2 cups White Lily® Enriched Unbleached Bread Flour, (divided)
- Crisco® Original No-Stick Cooking Spray
- 2 tablespoons butter, melted
- 1/2 cup raisins
- 3/4 cup toasted sliced almonds, divided*
- 1 1/2 teaspoons ground cinnamon
- GLAZE
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange peel
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PREPARATION DIRECTIONS:
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1.
DISSOLVE yeast in warm water.
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2.
COMBINE milk, 1/4 cup butter, 1/4 cup sugar and salt.
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3.
BEAT milk mixture, egg, vanilla, orange peel and 1 cup flour until smooth. Stir in yeast mixture and enough of remaining flour to make a soft dough.
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4.
TURN onto lightly floured surface. Knead 10 minutes, adding flour as necessary to prevent sticking.
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5.
SPRAY a large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp towel; let rise in warm place until double in size, about 1 hour.
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6.
PUNCH down dough. Cover; let rest 10 minutes. Roll out into 21 x 7-inch rectangle. Brush with 2 tablespoons melted butter to within 1 inch of edges.
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7.
COMBINE raisins, 1/2 cup almonds, 1/3 cup sugar and cinnamon in small bowl. Sprinkle over dough to within 1 inch of edges.
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8.
SPRAY a baking sheet with no-stick cooking spray. Roll up dough jellyroll fashion from long side; seal seams. Place on prepared baking sheet, seam side down. Shape in a ring; seal ends.
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9.
CUT through dough about 2/3 of the way through every inch around the ring. Twist each slice of dough to one side, overlapping each piece. Let rise in a warm place until double in size, about 45 minutes.
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10.
HEAT oven to 375°F. Bake 15 to 20 minutes or until brown. Remove ring from baking sheet; place on cooling rack.
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11.
DRIZZLE with glaze while hot. Sprinkle remaining 1/4 cup almonds over glaze. Serve warm.
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GLAZE
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1.
COMBINE powdered sugar, milk, vanilla and orange peel; stir until smooth.
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TIP
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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