Chef Chuck's Lemon Almond Sweet Pastry

Bensone alla Mandorla


A sweet pastry with crushed almonds gently rolled within the soft dough and a hint of fresh lemon is a wonderful dessert. The vanilla lemony icing enhances this pastry and adds a finishing touch to this sweet delight. Tasty anytime of the day with a cup of tea or coffee. Warm out of the oven and the melting icing dripping down I can hardly wait to taste.


Dough
2 teaspoons yeast
1/2 cup milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg beaten
1/4 teaspoon salt
2 1/2 cups flour
zest of 1 lemon


Filling
1/4 cup butter softened
1/4 cup brown sugar
1 1/2 cups almonds chopped
1 tablespoon cinnamon
pinch of salt


Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
1 tablespoon fresh lemon juice
1 egg white for brushing


Heat milk until 105 degrees, in an electric mixer dissolve yeast in the warm milk until foamy, about 10 minutes. Add 2 cups flour, butter, salt, sugar, egg, and lemon zest, mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if needed, the dough should form a ball. Turn it out on a floured board and knead until smooth,about 5 minutes. Lightly oil a large bowl, place dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in size about 1 hour. Turn out dough onto a floured surface roll out to 12x18 inches. Spread the butter all over. In a small bowl mix the cinnamon, sugar, salt and almonds. Spread mixture over buttered dough, roll up gently and place the seam down. Place on a parchment lined baking pan. Using a sharp knife or scissors make cuts every inch cutting only three quarters of the way through. Cover the roll with plastic wrap and let rise in a warm place for 45 minutes. Brush egg whites on dough. Bake at 375 degrees 20 to 35 minutes, till golden brown. Let cool on rack, when cooled drizzle icing all over the ring.