Almond Paste Twirl Coffee Cake - cooking recipe

Ingredients

Pastry
3 cups flour
1 (1/4 ounce) package yeast
1 cup milk
6 tablespoons butter
1/3 cup granulated sugar
1/2 teaspoon salt
1 egg
powdered sugar
Filling
1 cup granulated sugar
6 tablespoons butter
2/3 cup ground almonds (also known as almond flour)
1 teaspoon almond extract

Preparation

In a large mixer bowl, combine 2 cups flour & yeast.
On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
Add to dry mixture in bowl.
Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
Beat at a high speed for 3 minutes.
Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
Knead on floured surface until smooth.
Put ball in greased bowl. Flip to grease both sides.
Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
Punch dough down & let rest 10 minutes.
Roll into a rectangle (about 12x18 inches).
Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
Spread the almond filling over the pastry.
roll from the long edge & pinch to seal.
Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
Let rise in warm place until nearly double (about 1 hour).
Bake in 375 degree overn for 20-25 minutes.
While still hot, sprinkle with powdered sugar.