Adapted from the Love'n Bake Company
Try this recipe using Love’n Bake’s™ Cinnamon Chocolate “Schmear” Filling, as well, for a delicious twist!
For the pastry:
1/4 cup warm water
2 teaspoon active dry yeast
2 Tablespoons sugar
1/4 cup milk
3 tablespoons butter
1 teaspoon lemon zest
1/2 teaspoon salt
2 to 2 1/2 cups flour
For the Filling:
1 can Love'n Bake™ "Schmear" Almond Filling
1/2 stick butter, softened
For the Glaze:
1 egg beaten with 1 teaspoon water for egg wash
1 cup powdered sugar
3 tablespoons lemon juice
Sliced almonds as needed
Combine water, yeast and sugar in a small bowl. Set aside.
Scald 1/4 milk until heated but not boiling. Stir in butter until melted. Add egg, lemon zest and salt then combine in the bowl of a mixer with the yeast. Stir in the flour a little at a time to make a soft, sticky dough. Knead* on medium speed until a smooth, soft dough forms, about 8 minutes. Cover and let rise until doubled.
Flatten the dough on a well-floured surface. Roll it out into a 12" x 18" rectangle. Spread dough with the softened butter then fold in half. Chill dough for 20 minutes.
Roll chilled dough out on a lightly floured surface into a 12" x 18" rectangle. Spread** the "Schmear' Almond Filling evenly over the dough. Roll it tightly from the narrow end into a tight log. Curve rolled dough into a circle tucking the ends under to form a neat ring.
Place ring on a greased baking sheet. Brush with the egg wash. Cover loosely with plastic wrap and let rise until doubled, 45 minutes to 1 hour.
Bake in a preheated 350ºF oven until well browned, about 35 to 45 minutes.
Combine the powdered sugar and lemon juice and drizzle over the cooled pastry ring. Sprinkle with sliced almonds.
*If your mixer does not have a dough hook attachment, we recommend using the mixer until a soft, sticky dough forms - at this stage you will have used about 2 to 2 1/4 cups of flour. Please dough on well floured board and knead in remaining flour until a smooth, soft dough forms.
**KosherEye recommends using an offset spatula to spread the "Schmear".