Almond Cream Cheese Coffeecake
1/4 cup sugar
Half a cup of butter at room temperature
Half a teaspoon of salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs lightly beaten
4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
8 ounces of almond paste
2 cups confectioners’ sugar
Use 2 to 4 teaspoons of milk
Half a teaspoon of almond extract
How to make the dough:
Combine the flour with the yeast and salt in a bowl.
The butter and sugar should be whipped in a mixer fitted with the paddle attachment to a fluffy texture. Add the water and egg and beat until well mixed.
Mix the flour in until it forms a dough ball or separates from the sides of your mixer bowl.
Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.
Remove the dough onto a floured work surface. Grease the bowl, and then return the dough into the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).
How to Make the Filling
As the dough rises, beat the cream cheese and almond paste together until smooth. Keep chilled until ready to serve.