2 large eggs, divided use
1/4 cup butter or margarine (1/2 stick), cut up
1/4 cup water (70º to 80ºF)
2 tablespoons milk
1 teaspoon pure almond extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 cup slivered almonds, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
OR
1/4 cup chopped dried candied pineapple
Powdered sugar
Servings: 12
1. Measure 1 egg, 1 egg yolk (reserve 1 egg white), butter, water, milk, almond extract, salt, bread flour, sugar, cardamom, lemon peel, nutmeg and undissolved yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Knead in almonds and fruits. Roll dough to 12 × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Lightly beat reserved egg white; brush on dough. Bake at 350ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.
Yield: 1 Coffee Cake
Notes: Dough can be prepared in all-size bread machines.
Cuisine: German
1/4 cup butter or margarine (1/2 stick), cut up
1/4 cup water (70º to 80ºF)
2 tablespoons milk
1 teaspoon pure almond extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 cup slivered almonds, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
OR
1/4 cup chopped dried candied pineapple
Powdered sugar
Servings: 12
1. Measure 1 egg, 1 egg yolk (reserve 1 egg white), butter, water, milk, almond extract, salt, bread flour, sugar, cardamom, lemon peel, nutmeg and undissolved yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Knead in almonds and fruits. Roll dough to 12 × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Lightly beat reserved egg white; brush on dough. Bake at 350ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.
Yield: 1 Coffee Cake
Notes: Dough can be prepared in all-size bread machines.
Cuisine: German
Last edited by a moderator:
