Categories: not yet tried
Ingredients
- 1/2 cup plus 2 tablespoons milk
- 1 package active dry yeast (2 1/2 teaspoons)
- 1/3 cup sugar
- 3 eggs
- 10 tablespoons butter
- (1 1/4 sticks), at room temperature, cut into 1/2-inch pieces
- 3 1/2 cups bread flour
- 1/2 teaspoon salt
- 1 1/2 pounds thick-cut bacon, preferably applewood-smoked, chopped into 1/4-inch pieces
- 1 pound tart apples, such as Granny Smith (about
- 2 large)
- 1/8 teaspoon cinnamon
- 1/4 cup maple syrup (preferably Grade B, see Note)
- 2 tablespoons amaretto liqueur
- 1/3 cup sliced almonds
- 2 tablespoons cream cheese
- 1/4 cup plus 1 tablespoon confectioners' sugar, sifted
Directions
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In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar. Let stand until the yeast is activated and the milk is foamy, about 10 minutes.
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Whisk 2 eggs in the bowl of an electric mixer with the whisk attachment until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.
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With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.
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In a medium bowl, whisk together salt and 3 cups flour. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.
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Transfer the dough to a lightly floured surface and knead until it is soft and
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elastic with a silky texture,
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5 to 7 minutes. Knead in additional bread flour as needed, up to the remaining 1/2 cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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Meanwhile, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Reserve 1/4 cup of the grease for the remainder of the recipe.
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Peel and core the apples, and slice each into eight
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pieces. Cut each slice crosswise into 1/8-inch pieces.
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In a large skillet, warm
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2 tablespoons bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes,
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stirring frequently. Stir in
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2 tablespoons maple syrup. Cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the amaretto. Place the pan back over
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medium heat and cook until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat. Cool.
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Punch down dough. Roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough. Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little more than 1 inch apart and 3/4 of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to 1 hour. (Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.)
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Heat the oven to 375 degrees.
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In a small bowl, whisk
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together 1 tablespoon maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Sprinkle the sliced almonds over the wreath.
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Bake the coffeecake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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While the coffeecake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and remaining 1 tablespoon maple syrup.
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Remove the cake and brush the top with the remaining tablespoon bacon grease. Cool slightly.
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Drizzle the glaze over the warm coffeecake. Slice and serve. The coffeecake will keep for up to two days if refrigerated, but cover it and bring it to room temperature before serving.)
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Note: Grade B maple syrup is less filtered, so it has a more pronounced flavor.
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PER SERVING: 373 calories; 11 g protein; 37 g carbohydrates; 2 g fiber; 20 g fat (9 g saturated);
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80 mg cholesterol; 427 mg sodium