St. Patrick’s Coffee Cake

Ingredients:
1-1/2 teaspoons active dry yeast
3 tablespoons granulated sugar
1/2 cup warm water (105–115 degrees)
2–2 1/2 cups all-purpose flour
2 tablespoons powdered milk
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 tablespoons butter, softened

For the Filling and Topping
1/2 cup shelled pistachios
1/3 cup almond paste
2 drops green food coloring
1 tablespoon butter, melted
2 tablespooons granulated sugar

Directions:
Dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes. Mix together flour, powdered milk, remaining sugar, cinnamon, and salt.

Stir egg and butter into yeast mixture. At low speed, beat flour mixture into yeast mixture, 1/2 cup at a time, until a dough forms.

On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 to 60 minutes.

To prepare filling, in a blender or food processor fitted with the metal blade, process nuts, almond paste, and food coloring until coarsely ground.

Spray a 10-inch tube pan or an angel food cake pan with vegetable cooking spray. Punch down dough. On a floured surface, using a floured rolling pin, roll into a 17 x 9-inch rectangle. Sprinkle filling over dough to within 2 inches of edges. Brush edges with water.

Starting with a long side, roll up dough, jelly-roll style. Pinch edges to seal. Fit dough into prepared pan. Cover again; let rise in a warm place until almost doubled, 45 minutes.

Preheat oven to 325 degrees. For topping, brush top of dough with melted butter. Sprinkle with sugar. Bake cake until golden and top sounds hollow when tapped, 30 to 35 minutes. Transfer pan to a wire rack to cool slightly. Turn cake out onto rack to cool completely.