2 ¼ cups all-purpose flour
½ cup lukewarm milk (110 degrees, use a thermometer)
3 tsp granulated sugar
1 package Oetker Dry Yeast
4 tbsp. Meggle Alpine Butter, room temperature
1 egg, room temperature
pinch of salt Topping:
6 tbsp. Meggle Alpine Butter
1/3 cup granulated sugar
¾ cup slivered almonds
pinch of cinnamon
1 tsp vanilla
3 tbsp. heavy whipping cream
To make the filling:
Prepare the pudding as instructed on the packet, but using the amounts of sugar and milk provided above.
Leave to cool, stirring occasionally. You will want to place some plastic wrap directly on top of the pudding to keep a “skin” from forming. When the pudding is cool, beat the heavy whipping cream ½ minute. Sprinkle in the Whip-it and beat until the cream is stiff. Fold the whipped cream carefully into the cold pudding.
To make the topping:
Melt butter. Add sugar. Add almonds, cinnamon, vanilla and whipping cream. Stirring constantly, keep over medium heat until the mixture becomes soft and spreadable. Do not brown. Cool.
To make the dough:
Sift flour into a large bowl, add butter and mix. Add sugar, yeast, and salt, mix. Add egg and milk, mix. Knead the dough for 15 minutes by hand or use an electric mixer with a dough hook for 2-4 minutes. Cover the dough with a kitchen towel and rest for about 25 minutes.
Shape the dough into a rectangular shape (about 10 x 12 and 3/8 to ½ inch thick) on a cookie sheet, with sides. Let rise another 15 minutes.
Preheat oven to 350F. Spread dough with almond topping. Bake 35-45 minutes. Cool.
To finish: Slice the dough horizontally and fill with the cream. Refrigerate until serving time. This will freeze nicely until needed.