Alligator Coffee Cake
Posted by: jack Thu, 22 Apr 2004, at 10:40 a.m.
1/2 package dry yeast
1 cup warm milk (105 to 110 degrees)
3 tablespoons sugar
11/2 teaspoons salt
21/2 cups flour
1 egg, beaten
60 pecan halves
1 cup sugar
1 (7-ounce) package almond paste
3/4 cup butter
1/4 cup honey
1 tablespoon flour
11/2 cups ground pecans
1/2 cup maple syrup
1/4 cup butter
2 cups sifted powdered sugar
• Alligator Filling: Blend together sugar, almond paste, butter and honey to
form smooth paste. Fold in flour, then pecans. Makes about 2 cups.
• Maple Icing: Heat maple syrup and butter in small saucepan until butter melts.
Add sugar, blending until smooth. Makes about 1 cup.
• Mix yeast with about 1/2 cup warm milk. Add sugar, salt, 3 tablespoons melted
butter, remaining 1/2 cup warm milk and flour. Mix well. Knead to make smooth
dough 6 to 8 minutes. Let dough rest 30 minutes. Roll out on floured board into
large rectangle. Spread top with 1/4 cup softened butter. Fold dough into
thirds. Repeat 3 more times, using 1/4 cup butter each time, and allowing dough
to rest 30 minutes before filling.
• Divide dough into 2 equal portions. Using 1 portion at time, roll dough as
thinly as possible into 18x12-inch rectangle. Spread 1/2 Alligator Filling on
entire surface of dough, then fold lengthwise in thirds. Place on lightly
greased baking sheet and brush with beaten egg. Decorate top with about 30 to 40
pecan halves. Let rest 15 minutes. Bake at 375 degrees 20 to 30 minutes or until
golden brown. While still hot, drizzle top with half of Maple Icing. Repeat with
second portion of dough.
Makes 2 alligators