Adapted from Fleischman’s Yeast
I nearly always prefer yeast coffeecakes to baking powder ones. I made this many years ago for an Easter breakfast, and since then have associated it with the holiday. But, really, it’s good anytime.
3 1/2 to 4 cups flour
1/3 cup sugar
1 package active dry yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 stick butter, cut into small pieces
3 eggs
Almond Filling (recipe below)
1 tablespoon water
Almond Filling
1/3 cup (3 ounces) almond paste
1/3 cup finely chopped, toasted almonds
1 egg white
1 teaspoon grated lemon or orange peel (optional)
Place all ingredients in a small bowl, and stir with fork to combine. Yields enough for 1 loaf.
In a large bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk, 1/4 cup water and butter until very warm (120 degrees to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at high speed. Separate 1 egg; reserve egg white for almond filling. Add 1 whole egg, 1 egg yolk and 1/2 cup flour to batter; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make a soft dough. Knead dough on a floured surface until smooth, about 5 minutes. Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down. Remove dough to floured surface; divide into 3 equal pieces. Roll each piece into a 24-inch-by-4-inch rectangle. Spread one-third of the almond filling over each rectangle to within 1/2 inch of edges. Beginning at long end, roll each up tightly jellyroll-style. Pinch seams and ends to seal. Braid ropes together. Place the braid in a greased 10-inch tube pan; pinch ends together to seal. Cover and let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
Lightly beat remaining egg with 1 tablespoon water; brush over braid. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until done. Remove from pan; let cool on a wire rack.
