• D33080420ecf8e7aa05d074172049fd9

Almond Sugar Twist

Prep
Cook
Serves 12people
Ingredients
1/4
cup milk
1/2
cup (1 stick) butter or margarine
1/2
cup sugar
1/2
tsp salt
1
envelope active dry yeast (OR: 1 cake compressed yeast)
1/4
cup very warm water
2
eggs
3
cups sifted regular flour
1/2
cup almond paste
3
tbsp cold water
1/4
cup sliced almonds
Directions
1.
Scald milk in a small saucepan; stir in 1/4 cup of the butter or margarine, 1/4 cup of the sugar, and salt; cool to lukewarm.
2.
Sprinkle or crumble yeast into very warm water in a large bowl. ("Very warm" water should feel comfortably warm when dropped on wrist.). Stir until yeast dissolves, then stir in cooled milk mixture.
3.
Beat eggs in a small bowl; save 1 tablespoonful for Step 7; beat remaining into yeast mixture. Stir in 2 cups of the flour until smooth; beat vigorously 100 strokes, then beat in remaining flour.
4.
Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 1 1/4 hours, or until double in bulk.
5.
Mix almond paste with remaining 1/4 cup butter or margarine, 3 tablespoons of remaining sugar, and 2 tablespoons of the cold water.
6.
Punch dough down; knead until smooth and elastic on a lightly floured pastry cloth or board. Roll out to a rectangle, 20 x 10"; spread with almond filling almost to edges. Starting at one long side, roll up, jelly-roll fashion. Place one end in the center of a greased large cookie sheet, then coil roll loosely round and round to make a "snail"; tuck end under. Cover, let rise again 30 minutes, or until double in bulk.
7.
Stir remaining 1 tablespoon water into saved beaten egg; brush over "snail"; sprinkle with sliced almonds and remaining 1 tablespoon sugar.
8.
Bake in moderate oven (375 degrees) 30 minutes, or until golden and loaf gives a hollow sound when tapped. Remove from cookie sheet; cool on a wire rack. Serve warm or cold.
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