INGREDIENTS

INSTRUCTIONS

DOUGH
ALMOND FILLING
Dissolve the yeast in 1/4 cup of the warm water. Stir in 1 teaspoon of the
sugar and let stand until foamy, about 5 minutes.
Add the remaining water, remaining sugar, butter, egg, and salt. Blend in 1
1/2 cups of the flour. Add enough of the remaining flour, 1/2 cup at a
time, to make a workable dough.
On a lightly floured surface or in a mixer with a dough hook, knead the
dough, adding more flour as needed, until smooth and springy, about 5
minutes. Place in a greased bowl, turning to coat. Cover loosely with a
towel or plastic wrap and let rise in a warm, draft-free place until nearly
double in bulk, about 1 1/2 hours, or int eh refrigerator overnight. Punch
down the dough.
To make the filling: Beat the butter until smooth, about 1 minute.
Gradually beat in the almond paste. Add the sugar and almond extract and
beat until smooth.
On a lightly floured surface, roll the dough into an 18-by-12-inch
rectanble about 1/4 inch thick. Or divide the dough in half and roll each
half into a 12-by-8-inch rectangle. Spread evenly with the filling, leaving
a 1-inch border on all sides. Starting from a long side, roll up jelly-roll
style, pinching the seams to seal. Place, seam side down, on a lightly
greased baking sheet and bend into a horseshoe shape or ring. Cover and let
rise until nearly double in bulk, about 45 minutes.
Preheat the oven to 350 degrees F.
Brush the cake with the egg wash. Bake until it is golden brown and sounds
hollow when tapped on the bottom, about 40 minutes. If the cake looks as if
it is starting to burn, cover loosely with foil, dull side down. Let cool
on the baking sheet for 10 minutes, then transfer to a rack to cool.
Recipe by: Gil Marks, __The World of Jewish Entertaining__
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
28, 1998, converted by MM_Buster v2.0l.

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