Apricot-Almond Coffeecake
I am using this blog as way to push myself out of my comfort zone and tackle some challenging bakes. I was going to attempt a pie for Pi Day but i was missing a few ingredients and going to the grocery store while the world is dealing with Coronavirus just didn’t seem like the smartest move so i decided to make this Apricot-Almond Coffeecake instead. This recipe just looks intimidating but i promise if you follow along you’ll have two beautiful Coffeecakes.
Apricot-Almond Coffeecake
Prep Time: 45 Minutes
Bake Time: 25 - 30 Minutes
Total Time: 3:30 Hours
Yields 2 Coffeecakes
Ingredients
Dough
1/2 Cup warm water
1 tbsp instant or active dry yeast
4 1/2 to 5 cups All-Purpose Flour, divided
1/2 cup warm milk
2 large eggs, beaten
1 tsp vanilla extract
1 tbsp orange zest
6 tbsp softened butter
1/2 tsp salt
Filling
2 cups boiling water
2 1/3 cups dried apricots, quartered
2/3 cup granulated sugar
2 tsp almond extract
Glaze
1 1/2 Cups confectioners sugar, sifted
3 tbsp heavy cream
2 tsp orange zest
toasted sliced almonds, for garnish
Instructions
In a large bowl combine warm water, yeast and 1/2 cup of flower. Let sit for 10 minutes
In Add milk, eggs, sugar, vanilla extract, orange zest, butter and salt and mix until combined
Add the remaining flour 1 cup at a time, stirring until the dough forms at shaggy mass.
Transfer the dough to a lightly floured surface, with floured hands kneed the dough. When the dough springs back when you give it a poke, it’s ready for its first rise.
Place the dough in a greased bowl and cover it with plastic wrap and let it rise in a warm spot until it’s doubled in size, about 1 1/2 hours.
To make the filling: Pour the boiling water over the apricots and cover with plastic wrap; let them soften for 15 minutes and then Drain the water.
Put the apricots, sugar, and almond extract in a food processor and pulse until you have a thick purée.
Punch down the dough to release the air. Place dough on a lightly floured work area.Divide it in half, and knead each half briefly. Roll each piece of dough into a rectangle 6" wide and 15" long. Spread each rectangle with half the filling, leaving a 1" border on one long edge uncovered.
Roll each rectangle up, starting with the filling-covered long edge. Place each log on one of the prepared baking sheets, and join the ends of the log together to form a circle, pinching to seal.
Preheat Oven to 350°F. Let the coffeecakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffeecake. Let rise again, this time for 20 minutes.
Bake the coffeecakes for 25 minutes, until golden brown. Remove them from the oven and cool before glazing or cutting.
In a pan, toast sliced almonds
To make the glaze: Whisk the ingredients together until smooth. Drizzle over the coffeecakes and sprinkle with toasted almonds.
