Almond Crown Coffee Cake

Directions

1. Dissolve butter, shortening, sugar and salt in boiling water. Blend on lowest speed of electric mixer. Add in cold water and large eggs; mix well. Add in yeast; blend and let sit till yeast is dissolved. Add in 3 cups flour; blend on low speed. Beat on medium speed 2 min.Stir in sufficient additional flour to make a stiff dough. Cover with plastic wrap and let rise at room temperature or possibly for 4-24 hrs in refrigerator.
2. While dough rises, prepare filling. Place almonds in food processor; grind till fine. Add in butter, sugar, and almond extract; process till well mixed.
3. When dough has doubled, scrape onto well-floured board and divide into three. Roll each piece into a rectangle, about 10x18 inches. Spread 1/3 of filling evenly over dough. Roll dough up, jelly roll fashion.
4. Shape into ring; place in well-greased 9-inch round pan. Repeat this process for other two coffee cakes. With a knife, make cuts at 1 1/2-inch intervals from 1/3 from center to outside of ring. Lift and turn these sections to reveal filling. Cover with plastic wrap and let rise till doubled.
5. Beat egg yolk with water for glaze; brush on rings. Bake at 350 degrees for 30 min. Remove from pans and cool on wire rack. Makes 3 coffee cakes.