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Almond Coffee Cake

3 1/4 cups all purpose flour
1 package active dry yeast
1 cup milk
6 tablespoons butter or margarine
1/3 cup granulated sugar
1/2 teaspoon salt
1 egg

1/3 cup granulated sugar
2 tablespoons butter
1/4 cup ground almonds
1/2 teaspoon almond extract

Heat milk and butter to 115-120 degrees, stirring constantly until
butter almost melts. Add egg (beaten). Mix in flour, salt, sugar
and dry yeast. May be placed in a bread maker on dough setting,
otherwise, knead on lightly floured surface until smooth, about
3-5 minutes. Shape into a ball and let rise in a greased bowl until
double. After dough rises, punch it down and let set about 10
minutes. Roll into a 12x18 rectangle. Spread with almond paste.
Roll up and place seam side down diagonally. Shape into ring on
large greased baking sheet. Cut with kitchen shears every 1/2 inch
to within 1/2 inch of bottom. Let rise in warm place until nearly
double, about 45 minutes. Bake at 375 for 20-25 minutes.

Glaze with an orange or lemon glaze: Use 1/2 cup of powdered sugar,
1 tablespoon fresh orange or lemon juice, and 1 teaspoon finely
grated orange or lemon peel.


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