Dough: · 4 cups all-purpose flour (4-4 1/2 cup) · 1/2 cup sugar · 1 package Fleischmann’s Rapid Rise Yeast · 1/2 teaspoon salt · 1/2 butter · 1/4 cup water · 3 eggs · 1 cup sliced almonds, toasted · 1 cup raspberry or cherry Jam Filling: · 2 8-ounce cream cheese, softened · 1/2 cup sugar · 2 tablespoons all-purpose flour · 1 egg white · 2 teaspoons grated lemon peel | Equipment list: Kit Work station Sink Oven Sani Bio Gloves Towel Bowls Hand mixer Stand-up mixer Paddle attachment Grater Containers Saucepan Metal spoon Spatula 2 springfoam pan Grease Siff Wire rack |
· Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages of cream cheese,
Softened, 1/2 cup sugar, 2 tablespoons of all-purpose flour, 1 egg white and 2 teaspoons grated
Lemon peel. Beat with electric mixer until smooth. Set aside.
· In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and
water until very warm (120 degrees to 130 degrees). Butter does not need to melt. Stir into dry
ingredients. Stir in eggs, 3/4 cups almonds and additional 2 1/2 to 3 cups flour to make stiff
batter. Cover let rest for 10 minutes.
· Spoon 1 cup batter into each of two greased springform pans. Grease top of batter to prevent
sticking: evenly spread batter in pans. Reserve.
· Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured
surface until smooth elastic, about 3 to 5 minutes. Divide dough into four equal pieces: roll each
to 30-inch ropes. Twist two ropes together: pinch ends to seal. Repeat with remaining ropes.
Place one twist in each pan forming boarder around edge of batter; pinch ends to seal. Spread
half of cheese filling in center of each. Cover let rise in warm draft-free place until doubled in
size about 1 hour
.
· Bake at 350 degrees for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack.
Remove side of pans; cool completely. In small saucepan, warm raspberry jam: evenly spread
over cheese filling. Decorate with remaining almonds
Yield: 2 Coffee Cakes
Softened, 1/2 cup sugar, 2 tablespoons of all-purpose flour, 1 egg white and 2 teaspoons grated
Lemon peel. Beat with electric mixer until smooth. Set aside.
· In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and
water until very warm (120 degrees to 130 degrees). Butter does not need to melt. Stir into dry
ingredients. Stir in eggs, 3/4 cups almonds and additional 2 1/2 to 3 cups flour to make stiff
batter. Cover let rest for 10 minutes.
· Spoon 1 cup batter into each of two greased springform pans. Grease top of batter to prevent
sticking: evenly spread batter in pans. Reserve.
· Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured
surface until smooth elastic, about 3 to 5 minutes. Divide dough into four equal pieces: roll each
to 30-inch ropes. Twist two ropes together: pinch ends to seal. Repeat with remaining ropes.
Place one twist in each pan forming boarder around edge of batter; pinch ends to seal. Spread
half of cheese filling in center of each. Cover let rise in warm draft-free place until doubled in
size about 1 hour
.
· Bake at 350 degrees for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack.
Remove side of pans; cool completely. In small saucepan, warm raspberry jam: evenly spread
over cheese filling. Decorate with remaining almonds
Yield: 2 Coffee Cakes