Snail's House Cake

These look like little cinnamon rolls but are a bit different. This version captures the original flavor of candied citrus and crunchy almonds in a swirl of tender texture. Recipe source; BH&G

• Ready In: 1 hr 5 mins
• Yields: 12 rolls

Ingredients

• 1 3⁄4 teaspoons active dry yeast
• 1⁄2 cup warm water (105-115 degrees)
• 3  eggs
• 1⁄2 cup sugar
• 1⁄3 cup butter, melted and cooled
• 1⁄2 teaspoon salt
• 3 1⁄4-3 3⁄4 cups flour
• 1  cup  almonds, coarsely chopped
• 3⁄4  chopped  candied orange peel
• 1⁄2 cup sugar
• 1⁄4 cup butter, melted

Directions

1. In a large mixing bowl combine yeast and warm water let stand 5 minutes; for yeast to soften. Stir in eggs, 1/2 cup sugar, 1/3 cup melted butter, salt and 1 cup flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can with the wooden spoon.
2. Turn the dough out onto a floured surface, Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to greased surface of the dough. Cover; let rise in a warm place until double in size. (1 1/2 hours).
3. Punch dough down. Turn dough out onto lightly floured surface. Cover and let rise for 10 minutes.
4. Lightly grease a 13x9x2 inch baking pan; set aside. For filling, in a small mixing bowl combine almonds, candied orange peel, 1/2 cup sugar and 1/4 cup melted butter, set aside.
5. Roll dough into an 18x10 inch rectangle. Brush with water. Spread filling over dough rectangle into a spiral, starting from a long side. Seal seam. Slice roll into 12 equal pieces. Place cut sides down, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30-45 minutes).
6. Preheat oven to 350 degrees. Bake rolls for 20-25 minutes or until golden brown. If necessary, cover rolls loosely with foil for the last 5-10 minutes of baking to prevent over browning. Cool slightly on a wire rack; remove from pan. Serve warm.