Almond Coffee Ring

Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: Makes 8-10 servings

Ingredients:

1 recipe Buttery Sweet Dough
Crisco® Butter No-Stick Cooking Spray
1/2 cup sour cream
1 tbsp. sugar
1/2 tsp. almond extract
1 large egg
1 tbsp. milk

GLAZE
1/2 cup powdered sugar
1 tbsp. dairy sour cream
1 tbsp. milk
1/2 tsp. almond extract
Sliced almonds (optional)

Preparation Directions:

1. Prepare Buttery Sweet Dough as directed. Lightly spray baking sheet with no-stick cooking spray. Set aside. Roll dough on lightly floured surface into a 15 x 10-inch rectangle. Mix sour cream, sugar and almond extract. Spread evenly over rectangle. Starting with longer edge, gently lift and roll dough, being careful not to force out the filling. Pinch edge into roll to seal. Place seam side down on prepared baking sheet.

2. Form roll into circle, pinching edges together. With scissors, cut two-thirds of the way through ring at 1- to 1-1/2-inch intervals. Turn each section on its side. Cover; let rise in warm place until doubled, 30 to 45 minutes.

3. Heat oven to 350°F. Blend egg and milk; brush on ring. Bake 25 to 35 minutes, or until deep golden brown.

4. For glaze: Combine powdered sugar, sour cream, milk and almond extract. Stir until smooth. Drizzle over coffee ring. Sprinkle with sliced almonds, if desired.

TIP: Active dry yeast comes in regular and quick-rising. Make sure to check the expiration date stamped on the package and to store it in a cool dry place or in the refrigerator. Yeast should be at room temperature before being used.