HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 37Almond filled braids with an almond topping make a scrumptious coffee
cake.
SWEET ALMOND BRAID
3 cups all-purpose flour 750 ml
1 envelope Instant Yeast 1
112 tsp. salt 2 ml
3/4 cup milk 175 ml
113 cup granulated sugar 75 ml
3 tbsp, butter or margarine 40 ml
2 eggs 2
112 tsp. vanilla 2 ml
Filling:
1 V2 cups plain unblanched
almonds 375 ml
112 cup granulated sugar 125 ml
3 tbsp, butter or margarine,
melted 40 ml
112 tsp. almond extract 2 ml
112 tsp. vanilla 2 ml
1 egg, slightly beaten 1
1 egg white 1
1 tsp. water 5 ml
In large mixer bowl, combine 2
cups [500 ml] flour, yeast and salt.
Heat milk, sugar and butter until
hot to touch, about 125°F/50°C.
Beat into dry ingredients. Beat in
eggs and vanilla and continue
beating on medium speed for 2
minutes. Stir in enough remaining
flour to make a soft dough. Knead 5
minutes on floured board. Cover
and let rest 10 minutes.
For filling, in food processor or
blender, process almonds until fine.
Add sugar, butter and extracts, mix
well. Blend in egg.
Divide dough into three parts; roll
each to an 18 x 6-inch [45 x 15 cm.]
rectangle. Spread 1/3 filling over
each, leaving 1/2-inch [2 cm.]
border. Starting at longest side, roll
up tightly, pinch seam and edges to
seal. Pface side by side on greased
large baking sheet; braid. Pinch
ends and tuck under to seal. Cover,
let rise in warm place until double,
about 30 minutes.
Combine egg white and water,
brush over braid. Bake at 350°F.
[180°C] for 25 to 30 minutes. Cool
on rack. Drizzle with icing. Garnish
with toasted sliced almonds, if
desired.
Makes 1 coffee cake.
Icing: Beat until smooth
1 cup (250 ml) icing sugar
1 tsp. (5 ml) softened butter or
margarine
4-5 tsp. (20-25ml.) warm water
Preparation Time: 35 minutes
Rising Time: 40 minutes
Baking Time: 25 to 30 minutes
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