Almond Ring

Ingredients:

• Cake:
• 3-4 cups unbleached flour (or half WW pastry flour)
• 1 package active dry yeast
• 1 cup coconut milk
• 1/3 cup coconut oil
• 1/3 cup sugar
• 1 tsp salt
• 1 egg replaced
• 1-2 cups chopped almonds
• Filling:
• 1/3 cup Tofutti cream cheese
• 1/2 cup sugar
• 1/2 tsp almond extract
• Glaze:
• 3 T coconut milk
• 1 tsp almond extract
• 1 3/4 cups powdered sugar
• 1/2 cup sliced toasted almonds

Directions:

In mixing bowl combine 2 cups flour and yeast.

In sauce pan over low heat, bring milk, coconut oil, sugar and salt to about 120 degrees. Stir in replaced egg then pour over flour mixture. If needed, stir in more flour to form a soft dough.

Turn out on a floured surface and knead in chopped almonds and more flour as needed. Continue to knead for 4 to 6 minutes.Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients until smooth.

Punch down dough. Roll into a 18 inch by 12 inch rectangle. Spread filling over dough to within 1 inch of edges. Starting at long end, roll up tightly and seal edges well. Place on a greased baking sheet seam side down. Seal edges well to form a ring.

Cover and let rise until doubled, 30 minutes. Bake at 375 degrees, 25 minutes or until golden. Remove to wire rack to cool before glazing.

Blend glaze ingredients. Drizzle over coffee cake and sprinkle with almonds.