Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 1 cup warm whole milk (110 to 115 degrees)
• 1/4 cup sugar
• 1 egg, room temperature
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. almond extract
• 2 tsp. kosher salt
• 1 (1/4 oz.) pkg. fast-acting dry yeast
• 3 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar, divided
• Caramel
• 1/3 cup packed light brown sugar
• 1/4 cup unsalted butter, cut up
• 1 Tbsp. almond extract
• 1/2 tsp. kosher salt
• 1/2 cup sliced almonds

Directions

1. Combine milk, sugar, egg, melted butter, 1 Tbsp. almond extract, 2 tsp. salt and yeast in large bowl of stand mixer. Beat at medium speed with dough hook, if available, until combined. At low speed, beat in 3 1/2 cups of the flour, adding additional flour 1 Tbsp. at a time, if necessary, to form soft dough. Beat 5 minutes at medium low speed to knead. Place dough in medium greased bowl, turning to coat. Cover with plastic wrap and towel; let rise in warm place 1 to 1 1/2 hours or until doubled in size.

2. Meanwhile, generously butter 12 muffin cups. Sprinkle 1/4 cup ofr the brown sugar onto work surface forming 14 × 10-inch rectangle. Gently punch down dough; place on brown sugar. With lightly floured hands, press into 14 × 10-inch rectangle. Sprinkle with remaining 1/4 cup brown sugar over top of dough, pressing to adhere. Using pizza cutter, cut dough into 60 pieces by cutting 6 strips down the short side and 10 strips down the long side.

3. Quickly place 5 pieces of dough into each muffin cup, keeping dough below top of muffin tin. Loosely cover with greased plastic wrap and towel. Let rise in warm place 25 to 30 minutes or until puffy.

4. Meanwhile, heat oven to 350 degrees. Melt all of the caramel ingredients, except almonds, in small saucepan over low heat, stirring frequently. Remove from heat; stir in almonds.

5. Spoon scant 1 Tbsp. over dough in each muffin cup. Place muffin tin on large rimmed baking sheet.

6. Bake 25 to 30 minutes or until light golden brown. Cool in pan on wire rack 3 minutes. Remove from muffin cups; place on rack. Spoon out any remaining caramel in muffin cups; drizzle over top of breads. Cool 10 minutes to serve warm or cool completely.

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