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Delight family and friends with these make-ahead brunch treats. The fresh lemon contrasts beautifully with the rich sweet dough.
2 to 24 hours
30 to 45 minutes
12 to 15 minutes
2 cups all-purpose flour
3 tablespoons sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1/3 cup milk
1/4 cup water
1/4 cup butter or margarine
2 tablespoons butter or margarine, melted
1/2 cup slivered almonds, toasted and chopped
1/3 cup firmly packed brown sugar
1 tablespoon freshly grated lemon peel
1 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Combine 1/2 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water 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. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; roll to 12 x 8-inch rectangle on a lightly floured surface. Brush center of dough with 1 tablespoon melted butter, covering an 8 x 7-inch portion. Sprinkle with half the Citrus Filling. Fold one of the dough thirds over filling. Brush folded dough with remaining melted butter; sprinkle with remaining filling. Fold last dough third over filling; pinch edges to seal. Cut into 8 (1-inch) wide strips using a serrated knife. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Citrus Glaze.
Citrus Filling: Combine almonds, brown sugar and lemon peel in a small bowl. Stir to blend well.
Citrus Glaze: Combine powdered sugar and lemon juice in a small bowl. Stir until smooth.