Almond Paste Twirl Coffee Cake

Obtained from my Mother-in-Law. A fabulous recipe that disappears quickly.

• Ready In: 3 hrs 25 mins
• Serves: 20

Ingredients

• Pastry

• 3  cups flour
• 1 (1/4ounce) package  yeast
• 1  cup milk
• 6  tablespoons butter
• 1⁄3 cup granulated sugar
• 1⁄2 teaspoon salt
• 1  egg
•  powdered sugar

• Filling

• 1  cup granulated sugar
• 6  tablespoons butter
• 2⁄3 cup  ground almonds (also known as almond flour)
• 1  teaspoon  almond extract

Directions

1. In a large mixer bowl, combine 2 cups flour & yeast.
2. On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
3. Add to dry mixture in bowl.
4. Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
5. Beat at a high speed for 3 minutes.
6. Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
7. Knead on floured surface until smooth.
8. Put ball in greased bowl. Flip to grease both sides.
9. Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
10. Punch dough down & let rest 10 minutes.
11. Roll into a rectangle (about 12x18 inches).
12. Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
13. Spread the almond filling over the pastry.
14. roll from the long edge & pinch to seal.
15. Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
16. Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
17. Let rise in warm place until nearly double (about 1 hour).
18. Bake in 375 degree overn for 20-25 minutes.
19. While still hot, sprinkle with powdered sugar.