Ingredients
Directions
Dissolve yeast in warm water; let stand 5 minutes.
Combine boiling water, potato flakes, and salt in a large mixing bowl; beat well at medium speed of an electric mixer.
Add ½ cup sugar, dry milk powder, and ½ cup butter; beat well.
Add eggs and yeast mixture, beating well.
Gradually beat in 3 cups flour; add remaining flour, ½ cup at a time, beating well after each addition.
Turn dough out onto a heavily floured surface, and knead until smooth and elastic.
Place in a well-greas bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 6 equal portions.
Roll each portion into a 12-inch circle.
Place one circle on a lightly greased 12-inch pizza pan.
Spread 2 tablespoons butter over top of dough, leaving a ½-inch margin.
Combine ⅔ cup sugar and cinnamon; sprinkle about 2½ tablespoons cinnamon mixture and 2 tablespoons almonds over dough.
Place a second circle of dough on top of first.
Repeat process with butter, cinnamon mixture, and almonds.
Top with a third circle of dough.
Moisten outer edge of circle, and seal.
Recipe continues on Cinnamon Twist Coffee Cake2.
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