Don’t buy the “almond paste pie filling”; get the plain almond paste. It is dry ground almonds; the other filling starts with “high fructose corn syrup” and almonds are about the 3rd or 4th ingredient! In our area, heavily ethnic Dutch, it is in every grocery. I purchased Solo brand, found with the pie fillings. It is easy to divide the contents of the can or box.
I made my filling while the dough was rising the first time so I would be ready. This time, my pastry bag was really handy; an extra-large round #2A tip squeezed out just the right amount of filling. Too much, and it will seep out while baking. I liked a few sliced almonds on top to echo the filling.
Orange Almond Braided Coffee Cake
Coffee Cake
1 Cup Milk -- Combine with water and heat to 120° to 130°
¼ Cup Water
4 ½ Cups Flour, All-purpose -- (1# 4 1/4 ounces)
¼ Cup Sugar
1 Teaspoon Salt
2 Teaspoons Instant Yeast
¼ Cup Butter
1 Large Egg
Filling
3 ½ Ounces Almond Paste, crumbled slightly
¼ Cup Brown Sugar -- firmly packed
¼ Cup Butter -- softened
¼ Teaspoon Grated Orange Peel
Glaze Frosting
1 Cup Powdered Sugar
3 Tablespoons Milk
½ Teaspoon Almond Extract
¼ Teaspoon Grated Orange Peel
- In large mixer bowl, combine flour, sugar, salt, yeast, softened butter and egg. Add heated milk and water mixture; beat at medium speed, scraping bowl often, until smooth - 1-2 minutes. Add remaining flour until dough leaves sides of bowl.
- Change to dough hook and knead on setting 2 for 5- 6 minutes. Let rise in bowl, in warm place, covered, 15-20 minutes. Punch down dough.
- While dough is rising, in small mixer bowl, combine filling ingredients. Beat, scraping bowl often, until well mixed (1-2 minutes). (Almond paste is about half of a 8 ounce can – it comes divided in 4ths).
- Divide dough in 2 equal portions. Roll one portion into three 10 x 3" rectangles (about 6 ounces each). Spread about 2 tablespoons of filling down center of each rectangle within 1/2 inch of edge on all sides. Bring long sides together over filling; pinch sides and ends tightly to seal.
- Gently braid 3 filled pieces together to make 1 coffee cake. Pinch ends together to seal, tuck ends under braid.
- Repeat with remaining portion of dough to make second coffee cake. Transfer both coffee cakes to greased (I used parchment) cookie sheet. Cover; let rise until double in size (15-20 minutes).
- Meanwhile, heat oven to 350°. Bake for 20-30 minutes until golden brown. In small bowl, stir together all glaze ingredients. Drizzle over warm coffee cakes. Let cool completely before slicing.
"Land O Lakes Treasury of Country Heritage Meals & Menus"
"2 Coffee Cakes"
That looks positively yummy & if I could do decent bread braids- yours are awesome- I might be tempted......
ReplyDeleteHey...I was "braid-challenged" just a few years ago...just takes practice. Anything you practice on still tastes good! I practiced on at least one of our weekly loaves and baked it in a loaf pan
ReplyDeleteevery week until I got better at braiding.
You're right! I need to go for It!👍
ReplyDelete