Honey Almond Twist
This recipe comes from The Pillsbury Family Christmas Cookbook. It is one of my mom’s favorite holiday treats. Perfect for breakfast or as a snack with an afternoon cup of coffee.
The Finished Product:
6 to 7 cups bread flour*
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1 cup milk
1/2 cup margarine or butter
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons margarine or butter, softened
1/4 cup sugar
1/4 cup honey
2 tablespoons margarine or butter
1/2 cup slivered almonds
Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/2 cup sugar, salt, yeast; blend well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130° F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls away from sides of bowl. On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85° F) until light and doubled in size, about 1 hour.
Punch down dough several times to remove all air bubbles. Allow dough to rest on counter covered with inverted bowl for 15 minutes. In small bowl, combine 1/3 cup sugar and cinnamon; set aside. Divide dough into 3 equal pieces. On lightly floured surface, roll each piece of dough to 25 x 6 inch rectangle. Spread each with 1 tablespoon margarine or butter. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal. Twist each roll, stretching slightly. Form pretzel shape; tuck ends under to seal. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 45 minutes.
Heat oven to 350° F. Uncover dough. Bake at 350° F. for 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets; place on wire racks. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring constantly. Spoon hot glaze over warm breads, completely covering tops and sides.
Makes 3 (16 slice) coffee cakes.
*All purpose or unbleached flour can be substituted for bread flour. Decrease kneading time to 5 minutes, omit resting period and decrease each rise time 15 minutes.
I always make a little extra glaze so the bread is well covered.
I also always place the cooling racks on top of foil, wax paper or parchment paper to catch all the excess glaze.