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Tuesday, December 8, 2009

Almond Walnut Coffee Ring

As part of the 12 Days of Sharing sponsored by Share our Strength and hosted by “In Jennie’s Kitchen” blog, I am making this Almond Walnut Coffee Ring recipe and sending it to their shared cookie jar. Although I am a novice baker I thought I should participate as I am a volunteer at the Operation Frontline Colorado.
By sharing our favorite cookie/baked goods recipes we can all help raise awareness about childhood hunger: $25 can feed a child three healthy meals a day for a month!

Almond Walnut Coffee Ring
1 coffee ring

1 package active dry yeast (or 2 and 1/4 teaspoons)
1/4 cup warm water (105 F. to 115 F.)
½ cup warm milk (105 F. to 115 F.)
¼ cup sugar
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter, softened
1 egg yolk
1 egg
3 -3 1/2 cups flour

1 cup chopped walnuts
1 cup almond meal
½ cup brown sugar
½ teaspoon ground cinnamon
¼ cup butter melted
½ cup coconut flakes (optional)

¾ cup confectioners' sugar
1 teaspoon butter, softened
1 to 1 1/2 tablespoon water
1 teaspoon lime or lemon juice (optional)

Put warm milk and water in a small bowl, add yeast and let stand until it starts bubbling (about 5 minutes). Meanwhile, in a large bowl, combine 2 cups of sifted flour with butter, sugar, salt, cinnamon. Gradually add the milk mixture into flour mix and beat at medium speed for about 2 to 3 minutes. Add vanilla extract. Add egg and egg yolk, one at a time and 1 cup of flour to make a dough. Turn dough out onto a work surface sprinkled with 1/2 cup flour. Knead 2 to 3 minutes, adding just enough flour to prevent dough from being sticky.

Put dough in a greased bowl, cover and let rise in a warm place until doubled in size, about 1 hour. Punch dough down. Cover and let stand for 10 minutes.

Combine filling ingredients in a bowl. On a floured surface, roll out dough to make a 16 X 10 inch rectangle. Spread with filling evenly, leaving a ½ inch margin on all edges. Starting at wide end, roll up jelly-roll fashion; pinch seam to seal.

Place seam side down in a well-greased baking sheet joining ends to form a circle. Cut outside edge at 1 inch intervals, two thirds of way through. Gently turn each slice on its side to overlap. Cover with plastic wrap and let rise until almost doubled (40 to 50 minutes).

Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Remove from baking sheet and transfer to cooling rack.

In a small bowl combine sugar, butter, and lime juice. Gradually blend in water until icing is smooth. Drizzle on the cake.

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