Ingredients
- package active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 3 eggs
- 1/2 cup sugar
- 1/3 cup butter melted and cooled
- 1/2 teaspoon salt
- 3-1/4 to 3-3/4 cups all purpose flour
- 1 cup coarsely chopped almonds
- 3/4 cup chopped candied orange peel
- 1/2 cup sugar
- 1/4 cup butter melted
Preparation
Step 1
In a large mixing bowl combine yeast and warm water. Let stand about 5 minutes for yeast to soften. Stir in the eggs, 1/2 cup sugar, 1/3 cup melted butter, salt, and 1 cup of the flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn the dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball., Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover, let rise in a warm place until double in size (about 1-1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Cover, let rest for 10 minutes. Lightly grease a 13x9x2” baking pan, set aside. For filling, in a small mixing bowl combine almonds, candied orange peel, the 1/2 cup sugar, and 1/4 cup melted butter, set aside. Roll dough into an 18x10” rectangle. Brush with water. Spread filling over dough rectangle and gently press. Roll up rectangle into a spiral, starting from a long side. Seal seam. Slice roll into 12 equal pieces.