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Name: Mayors Braid (Borgmeister Krans)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Sliced almonds; 1 Egg, slightly beaten; 4 oz Almond paste; Sugar; 1/2 Danish Pastry Dough; 4 tb Butter softened; 1/4 c Sugar

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INGREDIENTS

Sliced almonds
ALMOND FILLING
1 Egg, slightly beaten
4 oz Almond paste
FINISHING
Sugar
1/2 Danish Pastry Dough
4 tb Butter ; softened
1/4 c Sugar

Servings

INSTRUCTIONS

Almond Filling: Beat almond paste, butter, and sugar in a small bowl until smooth and well blended. Roll dough on floured surface to a 30" x 9" rectangle; cut lengthwise into three strips. Spread filling douwn center of each strip, dividing evenly. Fold edges of strips over filling to enclose filling completely. Press ends of the three filled strips together; braid; press other ends of strips together. Ease braid onto an ungreased cookie sheet. Join ends together to make a ring, about 9" in diameter. Let rise in a warm place 45 minutes or until doubled in bulk. Brush with egg Sprinkle generously with sugar and almonds. Place in a hot (400F) oven; lower heat immediately to 350F. Bake 40 minutes or until puffed and golden; remove to wire rack; cool. Cut into wedges to serve. This cake is rich and will spread when baked. You may want to place a collar of foil around it just before baking to keep it more compact. Recipe by: Family Circle Magazine February 1974 Posted to MC-Recipe Digest V1 #561 by Dianne Larson Ward on Apr 10, 1997

NOTES

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Mayors Braid (Borgmeister Krans)

Sliced almonds
 ALMOND FILLING
1 Egg, slightly beaten
4 oz Almond paste
 FINISHING
 Sugar
1/2 Danish Pastry Dough
4 tb Butter softened
1/4 c Sugar

Almond Filling: Beat almond paste, butter, and sugar in a small bowl until  smooth and well blended.    Roll dough on floured surface to a 30" x 9" rectangle; cut lengthwise into  three strips. Spread filling douwn center of each strip, dividing evenly.  Fold edges of strips over filling to enclose filling completely. Press ends  of the three filled strips together; braid; press other ends of strips  together.    Ease braid onto an ungreased cookie sheet. Join ends together to make a  ring, about 9" in diameter. Let rise in a warm place 45 minutes or until  doubled in bulk. Brush with egg Sprinkle generously with sugar and almonds.  Place in a hot (400F) oven; lower heat immediately to 350F. Bake 40  minutes or until puffed and golden; remove to wire rack; cool. Cut into  wedges to serve. This cake is rich and will spread when baked. You may want  to place a collar of foil around it just before baking to keep it more  compact.    Recipe by: Family Circle Magazine February 1974 Posted to MC-Recipe Digest  V1 #561 by Dianne Larson Ward <dianne@olynet.com> on Apr 10, 1997

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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: 1 Servings

Calories: 1565
Calories from Fat: 697 (45%)

Amt Per Serving		% DV

	Total Fat 77.5g	103 %
	Saturated Fat 32.1g	161 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 8.3g
Cholesterol 122mg		38 %
Sodium 337.1mg		12 %
Potassium 373mg		10 %
Total Carbohydrate 219.2g		64 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 213.8g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1565

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