Cinnamon Almond Coffee Ring

Cinnamon Almond Coffee Ring

Ingredients:

1 scant tablespoon active dry yeast
3-1/4 to 3-1/2 cups sifted all-purpose flour
2/3 cup + 2 tablespoons milk, divided use
6 tablespoons + 2 tablespoons butter, divided use
1/3 + 1/2 cup granulated sugar, divided use
1 teaspoon salt
2 large eggs, divided use
1 teaspoon ground cinnamon
1/2 cup + 1/4 cup chopped toasted almonds, divided use
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions:

1) Combine yeast and 1-1/2 cups flour in bowl of an electric stand mixer. Set aside.
2) Combine 2/3 cup milk, 6 tablespoons butter, 1/3 cup sugar and salt in a medium saucepan. Heat until butter is melted. Add to flour mixture with 1 whole egg and 1 egg yolk. Beat on low speed until combined. Beat on high speed for 3 minutes longer. By hand, stir in enough remaining flour to make a moderately stiff dough. Knead on a floured surface until smooth, about 5 minutes. Place in a greased bowl, turning once. Cover and let rise until double. Punch down, turn onto a floured surface and let rest for 10 minutes. Roll dough into an 18 x 10-inch rectangle.
3) Beat reserved egg white until stiff. Fold in reserved 1/2 cup sugar and cinnamon. Spread mixture over dough. Sprinkle with 1/2 cup almonds. Starting from long side, roll dough tightly in jelly roll fashion. Place seam side down on a greased baking sheet; bring ends together and seal. Let rise until doubled in size.
4) Preheat oven to 375 degrees F. Bake for 25 minutes, covering with foil if bread browns too quickly. Set aside to cool slightly.
5) Meanwhile, heat reserved 2 tablespoons butter over low heat until browned. Cool. Gradually add confectioners' sugar, reserved 2 tablespoons milk and 1/2 teaspoon vanilla; mix well. Drizzle cake with icing. Sprinkle with reserved 1/4 cup almonds. Yield: 6 to 8 servings.