MAKES 2 RINGS, EACH SERVING 6
Note that you will need three eggs, but that the yolks and whites are used separately. Feel free to bake both cakes at the same time or freeze one for another time (see the make-ahead instructions). Click here for alternative fillings. See the sidebars that follow the recipe.
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FILLING |
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1 |
(7-ounce) tube almond paste |
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4 |
ounces cream cheese, softened |
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½ |
cup (2 ounces) confectioners’ sugar |
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DOUGH |
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1⅓ |
cups warm whole milk, (110 degrees) |
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8 |
tablespoons unsalted butter, melted and cooled |
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⅓ |
cup honey |
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3 |
large egg yolks |
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2 |
teaspoons vanilla extract |
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5 |
cups (25 ounces) all-purpose flour |
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2¼ |
teaspoons instant or rapid-rise yeast |
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2 |
teaspoons salt |
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Vegetable oil spray |
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TOPPING |
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3 |
large egg whites, lightly beaten |
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½ |
cup sliced almonds |
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1½ |
cups (6 ounces) confectioners’ sugar |
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2 |
ounces cream cheese, softened |
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2 |
tablespoons milk |
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½ |
teaspoon vanilla extract |
1. FOR THE FILLING: Using stand mixer fitted with paddle, beat almond paste, softened cream cheese, and sugar together on medium speed until smooth. Cover with plastic wrap and refrigerate until ready to use.
2. FOR THE DOUGH: Whisk milk, melted butter, honey, egg yolks, and vanilla together in large liquid measuring cup. Using clean, dry mixer bowl and dough hook, mix 4¾ cups flour, yeast, and salt together on low speed. Add milk mixture and knead until dough comes together, about 2 minutes.
3. Increase mixer speed to medium and knead until dough is smooth and shiny, 5 to 7 minutes. If after 5 minutes more flour is needed, add remaining ¼ cup flour, 1 tablespoon at a time, until dough clears side of bowl but sticks to bottom.
4. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Place dough in lightly oiled bowl and wrap tightly with plastic. Let rise in warm, draft-free place until doubled in size, 1 to 1½ hours.
5. Line 2 baking sheets with parchment paper. On lightly floured counter, divide dough into 2 equal pieces. Roll 1 piece dough into 18 by 9-inch rectangle. Spread half of filling in 1-inch-wide strip just above bottom edge of dough.
6. Loosen dough from counter using bench scraper (or metal spatula), roll dough into tight log, and pinch seam closed. Transfer log, seam side down, to prepared sheet. Repeat with the remaining dough and filling.
7. Shape each log into a ring. Make about 11 cuts around outside of dough with sharp knife or scissors, and twist each piece cut side up. Mist rings with oil spray, wrap loosely in plastic, and let rise in a warm place until they have nearly doubled in size and spring back slowly when indented with your finger, 1 to 1½ hours.
8. FOR THE TOPPING: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Brush rings with egg whites and sprinkle with almonds. Bake cakes until deep brown, about 25 minutes, switching and rotating sheets halfway through baking.
9. Let cakes cool for 1 hour. Whisk together sugar, cream cheese, milk, and vanilla in small bowl until smooth, then drizzle it over cakes before serving.
TO MAKE AHEAD: Shape and cover cakes as directed in step 7, but do not let them rise. Refrigerate for up to 12 hours; let cakes return to room temperature for about 1 hour, then bake as directed. Alternatively, unbaked cakes can be frozen for up to 1 month; let cakes rise in step 7, then wrap tightly with greased plastic wrap followed by aluminum foil and freeze. Let frozen cakes thaw in refrigerator for 12 hours, then return them to room temperature for about 1 hour and bake as directed.