Ingredients

Praline Filling

5 Lb Granulated Sugar 
5 Lb American Almond® Hazelnut Praline Paste  
1 Lb 8 Oz Butter 
1 Lb 8 Oz Margarine 
1 Oz Vanilla Extract 
2 Oz Salt  
1 Lb Egg Whites  
5 Lb American Almond® Roasted Granulated Hazelnuts  
4 Lb Light Cake Crumbs, sifted  

Hazelnut Streusel Topping

1 Lb 12 Oz Light Brown Sugar
8 Oz Margarine
1/2 Oz Salt
1 Oz Cinnamon
4 Oz Patent Flour
1 Lb 4 Oz American Almond® Hazelnut Flour 

Coffeecake

Danish or Babka Dough, as needed
Egg Wash, as needed
Apricot Glaze, warm as needed

Directions

Filling

Cream together the sugar, American Almond® Hazelnut Praline Paste, butter, margarine, vanilla and salt until smooth. Gradually add the egg whites, mixing until smooth.

Add the American Almond® Roasted Granulated Hazelnuts and the cake crumbs, mix until smooth.

Topping

Cream the brown sugar, margarine, salt and cinnamon on low speed.

Add the flours and mix only until crumbly.

Coffeecake

Sheet out the Danish or Babka dough into a 10″ x 11″ rectangle.

Spread approximately 12 oz. of filling over entire piece and roll up as for cinnamon rolls.

Place on a parchment-lined sheet-pan.

Using scissors, make 8 evenly spaced cuts 3/4 of the way through the roll. Alternate the slices to the left then to the right.

Egg wash and cover with hazelnut streusel topping.

Proof and bake.

Brush with hot apricot glaze.

Formulation courtesy of American Almond