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Almond Ring With Sugar Glaze Frosting Recipe

   
 

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     Almond Ring With Sugar Glaze Frosting

Category   Desserts - Breads
Sub Category   None
Servings   6-8 portions
Preptime   1 hr 45 min

Ingredients
Sweet Yeast Dough-
500g self-raising flour
Pinch of salt
50g sugar
100g butter or light margerine
2 eggs beaten
200ml warm water (8 tablespoons)
3 teaspoons dried Yeast - 2 teaspoon sugar
Almond Filling-
 
400g pure ground almonds
200g sugar
Zest of 2 lemons
3 egg whites
To decorate some cherries
Sugar Glaze-
30ml milk (2 tablespoons)
30ml water
2 tablespoons sugar

Instructions
Sweet Yeast Dough Method- Reconstitute the dried Yeast in the warm water. Mix flour, salt and sugar in a bowl, rub in butter. Add the Yeast liquid and beaten eggs to the flour, knead well. Leave to rise in a warm place for 45-60 minutes. Turn Dough on to lightly floured surface and knead again lightly. Roll out pastry into two rectangle sheets. Place in the middle, the almond Filling, and brush with milk all around the edges, to stick together. Close the edges and roll them into two long sausages. Brush the ends with milk and put one over each other to stick together. Now take the two almond rolls and cross them one over each other, when you finished it all, turn it into a circle. Brush with milk and decorate with cherries. I have left over pastry and I have made one small too, and the other one is filled with mushed pitted dates with some marmalade jam sugar free and 1/3 teaspoon orange blossom water.
Put them in a greased baking dish and brush top with milk and decorate with cherries. Bake for about 20 minutes on 220c. While still warm brush with sugar Glaze. Enjoy -)
Almond Filling Method- Mix the ground almonds, sugar, zest of lemons and egg whites together to make a smooth almond paste. Set aside or put it in fridge.
Sugar Glaze Method- Place all ingredients into a saucepan and heat gently until the sugar dissolves. Boil for 2 minutes, use while still hot.
Serving Suggestions
At tea time, coffee time, after lunch or after dinner


Originally Submitted
8/9/2015





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