Total time: 1 hour, 40 minutes plus rising
time
Servings: 16
Note: Grade B maple syrup is
recommended for this recipe; the syrup is less filtered so it has more
pronounced flavor. The coffeecake can be made through Step 10 the night before
serving; loosely cover and refrigerate the dough overnight, then warm at room
temperature for 1 hour before baking.
1/2 cup plus 2 tablespoons
milk
1 package active dry yeast (2 1/2 teaspoons)
1/3 cup sugar,
divided
3 eggs, divided
10 tablespoons butter (1 1/4 sticks), at
room temperature, cut into 1/2 -inch pieces
3 1/2 cups bread flour,
divided
1/2 teaspoon salt
1 1/2 pounds thick-cut bacon, preferably
applewood-smoked, sliced crosswise into 1/4 -inch pieces
1 pound tart
apples, such as Granny Smith (about 2 large)
1/8 teaspoon
cinnamon
1/4 cup maple syrup, divided
2 tablespoons amaretto
liqueur
1/3 cup sliced almonds
2 tablespoons cream
cheese
1/4 cup plus 1 tablespoon powdered sugar, sifted
1. In
a small pan, heat the milk over medium heat just until
warmed. Remove from heat and pour the milk into a small bowl or measuring cup.
Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is
activated and the milk is foamy, about 10 minutes.
2. Whisk
two of the eggs in the bowl of a stand mixer with the whisk
attachment (or in a large bowl with a hand mixer) until light and fluffy, about
1 minute. Stir in the yeast mixture and remaining sugar until fully
incorporated.
3. With the mixer running, add the
butter, one or two pieces at a time, until all of it has been
incorporated.
4. In a medium bowl, whisk together 3 cups of the
bread flour and the salt. With the mixer running, add the flour mixture, a
spoonful at a time, until all of it has been incorporated into the
dough.
5. Remove the dough to a lightly floured surface
and knead until it is soft and elastic with a silky texture, 5 to 7 minutes.
Knead in additional bread flour as needed, up to the remaining one-half cup.
Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set
aside in a warm place until doubled in size, 1 to 1 1/2 hours.
6.
While the dough is rising, cook the bacon in a large skillet over
medium heat until the fat is rendered and the bacon is crisp, about 15 minutes.
Stir frequently so the bacon cooks evenly and does not stick to the bottom of
the pan. Remove from the heat and drain the bacon on a paper towel-lined plate,
reserving one-fourth cup of the grease for the remainder of the
recipe.
7. Peel and core the apples, and slice each
into eight pieces. Cut each slice crosswise into one-eighth-inch
pieces.
8. In a large skillet, melt 2 tablespoons bacon grease
over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes,
stirring frequently. Stir in 2 tablespoons maple syrup and continue to cook,
stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from
heat and stir in the amaretto. Place the pan back over medium heat and cook
until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any
bits of flavoring from the bottom of the pan. Remove from heat and set aside to
cool.
9. When the dough is doubled, punch it down and
roll it out on a lightly floured surface into a 12-by
18-inch rectangle. Spread the apples and bacon bits evenly over the
dough.
10. Roll the dough lengthwise into a tube (like
a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15
slits over the length of the roll, a little over 1 inch apart and three-fourths
of the way through. Carefully transfer the dough to a parchment-lined baking
sheet. Form the dough into the shape of a wreath, with the cut sides on the
outside of the wreath. Loosely cover with plastic wrap and set aside until
almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover
and refrigerate the dough overnight; remove from the refrigerator about 1 hour
before baking for the dough to come to room temperature.
11. Heat
the oven to 375 degrees. In a small bowl, whisk together 1
tablespoon maple syrup with the remaining egg. Brush the egg wash over the
outside of the wreath. Sprinkle the sliced almonds over the wreath and place the
pan in the oven.
12. Bake the coffee cake until golden
brown on top and a toothpick inserted in the center comes out clean, 25 to 30
minutes. Rotate the pan halfway through baking for even coloring.
13.
While the coffee cake is baking, make the glaze. In a medium bowl, whisk
together the cream cheese, powdered sugar, 1 tablespoon bacon grease and maple
syrup.
14. Remove the cake and brush the top with the remaining
tablespoon bacon grease. Allow the cake to cool slightly.
15. Drizzle
the glaze over the warm coffee cake. Slice and serve. The coffee cake will
keep for up to two days, refrigerated. Cover and bring to room temperature
before serving.
