Food Week: MorMor's Highly Requested Almond Bread Recipe

direct from MorMor, here it is~~ (photos from January 2007)

Almond Ring Coffee Cake
Makes 2 rings. Each serves 6.

Filling
1 (7 ounce) tube almond paste
½ cup confectioners’ sugar
4 ounces cream cheese, softened

Dough
1 1/3 cups warm milk (110 degrees)
1/3 cup honey
8 tablespoons (1 stick) unsalted butter, melted
3 large egg yolks (reserve the whites for topping)
2 teaspoons vanilla extract
4 1/2 cups flour, plus extra for work surface
1 package rapid-rise or instant yeast
2 teaspoons salt

Topping
3 large egg whites
1/2 cup sliced almonds
1 1/2 cups confectioners’ sugar
2 ounces cream cheese
2 tablespoons milk
1/2 teaspoon vanilla extract

1) For the filling: Fit standing mixer with paddle attachment and mix almond paste, confectioners’ sugar and cream cheese until smooth. Cover with plastic and refrigerate until ready to use.

2) For the dough: Adjust oven rack to upper-middle and lower-middle positions and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.

3) Mix milk, honey, melted butter, yolks, and vanilla in a large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shinny and smooth, 4-6 minutes. (Dough will be sticky), Turn dough to floured surface and shape into a ball and transfer to greased bowl. Cover bowl with plastic wrap and place in turned-off oven for 20-30 minutes or nearly doubled.

4) On floured surface divide into 2 equal pieces. Work with one at a time and roll into 18 x 9 inch rectangle with long side facing you. Spread half of the filling in the front inch of the rectangle and roll up (like a jelly roll). Brush top edge with water to seal. Transfer, seal-side down to parchment and form into a ring and join together. Using a paring knife, make 11 slits in the dough, cutting ¾ of the way to the center. Turn each piece one turn to have the filling side up. Repeat with other ball.

5) Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375 degrees.

6) For the topping: Whisk egg whites in a small bowl, then brush rings with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking. Meanwhile, whisk confectioners’ sugar, cream cheese, milk and vanilla in a small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.