SNAIL'S HOUSE CAKE
List of Ingredients
Makes 12 Rolls
1 pkg active dry yeast
1/2 cup warm water (105-115 degrees)
3 large eggs
1/2 cup granulated sugar
1/3 cup butter, melted & cooled
1/2 teaspoon salt
3-1/4 to 3-3/4 cups flour
1 cup coarsely chopped almonds
3/4 cup chopped candied orange peel
1/2 cup granulated sugar
1/4 cup butter, meltedRecipe
1. In large mixing bowl, combine yeast & warm water; let stand about 5 mins for yeast to soften. Stir in eggs, 1/2 cup sugar, 1/3 cup melted butter, salt and 1 cup of the flour. Beat with electric mixer on low to medium speed 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes Stir in as much of the remaining flour as you can with wooden spoon.
2. Turn dough out onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size, about 90 minutes.
3. Punch dough down. Turn dough out onto lightly floured surface. Cover; let rest 10 minutes.
4. Lightly grease 13x9 baking pan; set aside. For Filling: In small mixing bowl, combine almonds, candied orange peel, the 1/2 cup sugar and 1/4 cup melted butter; set aside.
5. Roll dough into an 18x10 inch rectangle. Brush with water. Spread filling over dough rectangle and gently press. Roll up rectangle into a spiral, starting from long side. Seal seam. Slice roll into 12 equal pieces. Place, cut side down, in prepared pan. Cover; let rise in warm place until nearly double in size, about 30-45 mins.
6. Preheat oven to 350 dgrees. Bake rolls 20-25 minutes or until golden brown. If necessary, cover rolls loosely with foil last 5-10 minutes of baking to prevent overbrowning. Cool slightly on wire rack; remove from pan. Serve warm.
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