Whole Wheat Lemon Ring
Makes 1 coffee cake
2 to 2-1 / 2 cups all-purpose flour
1-1 / 2 cups whole wheat flour
3 / 4 cup sliced almonds, chopped
1 / 4 cup firmly packed brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons grated lemon peel
1 teaspoon salt
1 / 4 teaspoon ground cardamom
3 / 4 cup water
1 / 2 cup milk
1 / 4 cup butter or margarine
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
1 / 4 teaspoon almond extract
In a large bowl, combine 1 / 2 cup all-purpose flour, whole wheat flour, almonds, sugar, undissolved yeast, lemon peel, salt, and cardamom. Heat water, milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 24-inch rope. Twist ropes together; join ends to form ring and seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Almond Glaze; sprinkle with additional sliced almonds.
Almond Glaze: In a small bowl, combine powdered sugar, milk and almond extract. Stir until smooth.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.8 ounces (79 g)
Calories 230; Total fat 8 g; Saturated fat 1 g;
Cholesterol 0 mg; Sodium 250 mg; Carbohydrates 35 g;
Dietary fiber 3 g (1.1 g / oz); Sugars 6 g; Protein 6 g