Almond Coffee Twist

Posted by KimCollier on Feb 27, 2008


1 1/2 cakes yeast
1/3 cup lukewarm water
3/4 cup milk
1 tbsp orange rind
1/3 cup sugar
1 1/2 cup tsp salt
1/3 cup shortening
2 beaten eggs
3 1/2-4 cup flour
3 tbs brown sugar
1 tbs cinnamon
3/4 cup blanched almonds


Crumble yeast in water. Scald milk, orange rind, sugar, salt, and shortening - cool. Add yeast and eggs. Add flour cup by cup. Work flour in until it can be handled with out sticking. Brush top of dough with melted shortening and let rise in a warm place until double in bulk. Knead till satiny smooth. Divide in 3 parts. Roll 1/4" thick, spread butter over surface, sprinkle with brown sugar, nuts, and cinnamon. Roll each one and then braid. Let rise again. Bake 375 degrees for 30 minutes or until done. Frost with frosting, chopped nuts, and cherries.