ALMOND PASTE TWIRL COFFEE CAKE

FOR THE COFFEE CAKE DOUGH:
3 1/4 cups all purpose flour
1 package active dry yeast
1 cup milk
6 tablespoons butter or margarine
1/3 cup granulated sugar
1/2 teaspoon salt
1 egg
FOR THE ALMOND PASTE:
1/3 cup granulated sugar
2 tablespoons butter
1/4 cup ground almonds
1/2 teaspoon almond extract
FOR THE ORANGE OR LEMON GLAZE:
1/2 cup of powdered sugar
1 tablespoon fresh orange or lemon juice
1 teaspoon finely grated orange or lemon peel

TO PREPARE THE DOUGH:
Heat milk and butter to 115-120 degrees F, stirring constantly until butter almost melts. Add egg (beaten). Mix in flour, salt, sugar and dry yeast. May be placed in a bread maker on dough setting, otherwise, knead on lightly floured surface until smooth, about 3-5 minutes. Shape into a ball and let rise in a greased bowl until double.

After dough rises, punch it down and let set about 10 minutes.

TO PREPARE THE ALMOND PASTE:
Mix the ingredients for the almond paste together; set aside.

TO SHAPE THE COFFEE CAKE:
Roll dough into a 12x18 rectangle. Spread dough with almond paste. Roll up and place seam side down diagonally. Shape into ring on large greased baking sheet. Cut with kitchen shears every 1/2 inch to within 1/2 inch of bottom. Let rise in warm place until nearly double, about 45 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Bake at 375 degrees F for 20-25 minutes. Place on a rack to cool

Top cooled coffee cake with orange or lemon glaze.

TO MAKE THE ORANGE OR LEMON GLAZE:
Combine powdered sugar, orange or lemon juice, and orange or lemon peel.

Adapted from source: The Christian Bed and Breakfast Cookbook by Rebecca Germany