Ingham County Fair’s Almond Kringle Coffee Cake

Share!

Ingredients

  • 1 package, dry yeast Dissolve in ¼-cup warm water and ½-teaspoon sugar
  • 2 eggs, beaten
  • ¾-cup, warm milk
  • 4 cups, all-purpose flour
  • 1 teaspoon, salt
  • 2 tablespoons, sugar
  • 1 cup, margarine or butter
  • 1 (12.5 ounces) can, almond pastry filling

Directions

  • Add egg and milk to yeast mixture. Set aside.
  • Combine dry ingredients and cut in margarine until it becomes a coarse mixture. Add liquid mixture and mix just until all is dampened. Cover and refrigerate overnight.
  • Divide the dough into two parts. Roll each into a 14-inch-by-16-inch rectangle. Spread each with half of the almond filling. Fold in sides and ends. Let rise until double.
  • Bake at 375 degrees for 20-25 minutes. Glaze with a powdered-sugar glaze while still warm

Share!

Social Media

JOIN OUR MAILING LIST