ALMOND CREAM-PUFF RING
This recipe is so easy to make, but your guests will think you spent all day in the kitchen! Delicious! Make about 3 hours before serving.
Provided by SYNCHORSWIM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
- In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
- Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
- To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
- To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 26.7 g, Cholesterol 136.9 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 320.2 mg, Sugar 13.6 g
BRAIDED ALMOND RING
An almond and lemon filling highlights this attractive yeast coffee cake that's perfect for breakfast, brunch or when guests drop by. It's worth the effort and has won me more than one Best of Show ribbon. -Nancy Means, Moline, Illinois
Provided by Taste of Home
Time 1h35m
Yield 1 coffee cake (16 slices).
Number Of Ingredients 25
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle. , In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. , Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.
Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 135mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND RING COFFEE CAKE
At our farm, we sometimes host tours of visitors to New England. I serve this special yeast bread to our guests first thing in the morning with coffee. It's also a regular on our family's Christmas menu. -Vie Spence, Woburn, Massachusetts
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn on a lightly floured surface; roll into an 18x12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool. , In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired.
Nutrition Facts : Calories 429 calories, Fat 12g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 247mg sodium, Carbohydrate 73g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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- In a medium bowl add the almond paste, softened cream cheese, and sugar. Beat with a handheld mixer on medium speed until smooth. Cover the bowl with plastic wrap and refrigerate until ready to use.
- In a large measuring cup whisk together the milk, melted butter, honey, egg yolks, and vanilla, and set aside.
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