Recipe - Kaffee Kuchen Ring

1 pack Active dry yeast
1 teaspoon Sugar
One fourth cup Warm water (105115F)
Three fourths cup Warm milk (105115F)
3 One half cup Sifted flour
Blanched whole almonds
One half cup Butter
1 cup Sugar
4 Eggs
1 teaspoon Grated lemon rind
Three fourths teaspoon Salt
One fourth teaspoon Ground nutmeg

Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in
warm milk and 1 cup flour until smooth. Cover with wax paper and let rise
in a warm place until bubbly about 15 minutes.

Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.

Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar
until fluffy and light. Add eggs one at a time, beating well after each
addition. Add lemon rind, salt, nutmeg, remaining 2 One half cup flour and yeast
mixture: beat until mixture is well blended and forms a thick batter.

Pour batter into pan. Cober and let rise until doubled about 1 hour and 15
minutes.

Bake in 350F oven 40 45 minutes or until golden brown. Cool on rack (in
pan) 10 minutes. Remove from pan and finish cooling on rack. Posted to
BakeryShoppe Digest V1 #205 by jrjet@mtco.com (Dot & Tim McChesney) on Aug
28, 1997