Dough Ingredients: 1/3 cup milk 1/4 cup butter (unsalted) 3 Tablespoons sugar 1/2 teaspoon salt 1 package (2 1/4 teaspoons) yeast 1/4 cup warm water 2 eggs 1/2 teaspoon almond extract 1 teaspoon lemon zest Fragipane Filling Ingredients (with Lemon Glaze optional) : 4 Tablespoons of soft butter 1 package of almond paste (6-8 oz) 1/2 Cup of unsifted powdered sugar 1 egg 1/2 teaspoon of lemon zest 3/4 cup of sliced almonds (not blended into the filling) Lemon Glaze:Ingredients 1/4 cups + 6 Tablespoons confectioners' sugar (or enough to get a semi-thick consistency like a semi-runny paste) 1/8 cup lemon juice 1/2 zest of one lemon 1 teaspoon butter a pinch of salt Cinnamon Nut Filling Ingredients: 3 Tablespoons melted butter 1/4 Cup of white sugar 1/4 Cup of firmly packed brown sugar 1 1/2 teaspoon of cinnamon 3/4 Cup of sliced almonds or walnuts pieces or halved pecans Directions for dough (make the filling first): Pre-heat oven to 350. You will bake it for 25 min or until golden brown. In a small saucepan, scald the milk. Remove from heat and add the butter, sugar, and salt. In a large bowl (standing mixing bowl if you have it), put in water and sprinkle the yeast. Let stand for 5 minutes. Blend in the cooled milk mixture and add 1 1/2 cups of flour and mix to moisten. Beat in the eggs, almond extract, and lemon zest until smoothly blended. With a spoon, stir in 1 cup more of flour. Turn dough onto a board coated with about 1/4 cup of flour. Knead until smooth and elastic, about 5 minutes adding more flour if necessary. Lightly grease your bowl and return dough to the bowl, cover and let rise until double (about 1 1/2 hours) or let rise in the refrigerator over night (let it sit out for an hour to come to room temp if you choose this). Punch down the dough and turn onto a lightly floured surface. Roll out to a 12" x 18" rectangle or until about 1/4 inch think (see pictures below for assembly instructions). Cover with your choice of filling (sprinkle nuts, if using, over the filling), leaving about a half an inch all the way around. With the longest edge parallel to you, roll the pastry into a log (it should be about 18" long or longer). Pinch it closed and put the seem facing up. Take the ends of the roll and bring it together so that the end parts of the roll are now on top (but do not let the ends touch each other [leave about two inches between the tips of the ends]) Place the seam side down onto a baking sheet. Cut the roll longways, leaving about an inch in the center to leave them connected. Using your hands, fan out the ends. Fragipane Filling Instructions: With an electric mixer, beat the butter until creamy and then add the almond paste, powdered sugar, egg, lemon zest and beat until smooth. Lemon Glaze Instructions optional: Combine the powdered sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Whisk until smooth, making sure there are no lumps. Add more powdered sugar if it's still too runny. Let it sit for a few minutes then pour it over the coffee cake. Cinnamon Nut Filling Instructions (If using the glaze, sub out lemon juice with water, and omit the zest): Combing the sugars and the cinnamon, sprinkle melted butter over the rolled out dough (leaving about an inch all the way around). Sprinkle the sugar/cinnamon mix evenly over the melted butter and rolled out dough. Sprinkle nuts over that.
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