- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1/2 cup warm milk (110 to 115 degrees F)
- 1/3 cup sugar
- 1/3 cup butter or margarine, softened
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground mace
- 3 1/2 cups all-purpose flour
- FILLING:
- 1/4 cup butter or margarine, softened
- 2 tablespoons sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon grated orange peel
- 1/2 cup chopped mixed candied fruit
- 1/2 cup chopped almonds
- 2 teaspoons all-purpose flour
- ORANGE BUTTER:
- 1/2 cup butter (no substitutes), softened
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated orange peel
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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, for filling, in a small mixing bowl, combine the butter, sugar, extract and orange peel; set aside. Toss the fruit and almonds with flour; set aside.
- Punch dough down. Turn onto a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise. Place on a greased baking sheet; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
- Bake at 325 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a mixing bowl, combine orange butter ingredients. Refrigerate until serving. Serve with coffee cake.