Sunday, December 21, 2014

Mandel Kaffe Kake (Almond Coffee Cake)

I'm making these breads today. It started years ago with my mom making them at Christmas. I love this time of year for traditions. As I was thinking about writing this post I wanted to use the Norwegian words for this bread. While I was searching for a translation online I came across an article about Nordic Coffee Culture. It's evident in Minnesota where a large part of the population is from Nordic ancestors. Here's the link to the article:The Role of Coffee in the Nordic Languages

This has intense almond flavor and makes 3 loaves of bread.

1/2 cup milk
1 tsp salt
1/2 cup butter
2 envelopes active dry yeast
1/2 cup sugar
1/2 cup warm water
2 eggs lightly beaten
4 cups flour ( I prefer bread flour)

Almond Filling:
1 cup almond paste
1/2 cup butter
1/2 cup sugar
Blend well

1 egg white, 1 tsp water
slivered almonds

In pan heat milk, sugar (reserve 1 tsp for yeast), salt and butter until butter melts, let cool.

Sprinkle yeast and 1 tsp sugar over warm water, stir and let stand 10 minutes or until bubbly.

To milk mixture stir in yeast, eggs and 2 cups flour until smooth. Stir in remaining 2 cups flour until soft dough forms. On floured surface knead dough until elastic.

Mix almond filling together until fluffy.

Place dough in greased bowl, turn and cover bowl. Let rise until double. Punch down and divide into thirds.

Roll each third into a 30 inch by 4 inch strip. Spread with 1/3 of almond filling. Roll dough and seal edges. Fold in pretzel shape and place on greased cookie sheet (I use parchment paper instead). Brush each pretzel with egg white and water mixture. Sprinkle almond slices on each pretzel. Cover and let rise until double.

Bake at 350 degrees for 30 minutes.

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