Bread
(Sweet
)
Dutch Almond Coffeecake
Contributor: Sue
15 - 25 minutes
cookie sheet
Refrigerate overnight
4
cups
flour
1
tsp
salt
2
Tbl
sugar
1
cup
butter
soft
1
package
active dry yeast
1/4
cup
water
warm
3/4
cup
milk
2
eggs
beaten
1
can
almond filling
Sift together flour, salt and sugar. Cut in butter. Soften yeast in warm water. Combine milk & eggs. Stir
yeast and egg mixture into flour mixture, mixing just to dampen well. Cover & refrigerate overnight. Divide
dough into two parts. Roll to 18 x 16 inch rectangle. Spread on almond filling, (Thank You or Solo). Fold
one side over filling and overlap other side. Pinch ends. Turn dough over on baking sheet so top side is
down. Cover: Let rise 1 hour. Bake at 375 degrees oven for 15 - 25 minutes or until golden brown. While
warm, frost with Browned Butter Icing.
Edition: 1