1. Rich Yeast Dough: 2. In large mixer bowl, combine 2 cups of the flour and the yeast. 3. Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter. 4. Add to dry mixture in mixer bowl; add egg. 5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. 6. By hand, stir in enough of the remaining flour to make a stiff dough. 7. Place dough in a greased bowl, turning once to grease surface. 8. Cover; let rise in warm place until double, about 1-1/2 hours. 9. Turn out on lightly floured surface. 10. Divide in half and form each part into a ball. 11. Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time. 12. Roll the dough on a lightly floured surface to a 12x12 square. 13. Brush with the melted butter. 14. Sprinkle on the sugar and cinnamon and then top with the almonds. 15. Fold one side over to within 1/2 inch of opposite side. 16. Press the edges together and place on a greased baking sheet. 17. Cover with plastic wrap, and let rise in a warm place until almost double. 18. Bake at 375°F for 12 – 15 minutes or until golden brown. 19. Cool. 20. Frost with the icing. 21. Icing: 22. Cream together sugar & butter and then add the water. Keep stirring until it’s completely combined and smooth. Spread over the cake. 23. Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce. ---------------------------------------------------------------------------
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