2 pk Dry yeast
1/2 c Water; warm
- (105 to 115°F)
1 c Water; boiling
3/4 c Instant potato flakes
1 ts Salt
1/2 c Sugar
1/2 c Instant nonfat dry milk powder
1/2 c Butter; softened
3 Eggs
5 c All-purpose flour; approximate
1/4 c Butter; softened, divided
2/3 c Sugar
1 1/2 ts Ground cinnamon
1/2 c Almonds; chopped, divided
2 c Powdered sugar; sifted
3 tb Milk
Candied cherries (optional)
Toasted slivered almonds (optional)
Dissolve yeast in warm water; let stand 5 minutes. Combine boiling
water, potato flakes, and salt in a large mixing bowl; beat well at
medium speed of an electric mixer. Add 1/2 cup sugar, dry milk
powder, and 1/2 cup butter; beat well. Add eggs and yeast mixture,
beating well. Gradually beat in 3 cups flour; add remaining flour,
1/2 cup at a time, beating well after each addition.
Turn dough out onto a heavily floured surface, and knead until
smooth and elastic. Place in a well-greased bowl, turning to grease
top. Cover and let rise in a warm place (85°F), free from drafts, 1
hour or until doubled in bulk.
Punch dough down, and divide into 6 equal portions. Roll each
portion into a 12" circle. Place one circle on a lightly greased
12" pizza pan. Spread 2 tb butter over top of dough, leaving a 1/2"
margin. Combine 2/3 cup sugar and cinnamon; sprinkle about 2-1/2 tb
cinnamon mixture and 2 tb almonds over dough. Place a second circle
of dough on top of first. Repeat process with butter, cinnamon
mixture, and almonds. Top with a third circle of dough. Moisten
outer edge of circle, and seal.
