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1
Dissolve the yeast in 1/4 c. of the hot water.
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2
Stir in 1 tsp.
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3
of the sugar and let stand till foamy, about 5 min.
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4
Add in the remaining water, remaining sugar, butter, egg, and salt.
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5
Blend in 1 1/2 c. of the flour.
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6
Add in sufficient of the remaining flour, 1/2 c. at a time, to make a workable dough.
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7
On a lightly floured surface or possibly in a mixer with a dough hook, knead the dough, adding more flour as needed, till smooth and springy, about 5 min.
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8
Place in a greased bowl, turning to coat.
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9
Cover loosely with a towel or possibly plastic wrap and let rise in a hot, draft-free place till nearly double in bulk, about 1 1/2 hrs, or possibly int eh refrigerator overnight.
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10
Punch down the dough.
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11
To make the filling: Beat the butter till smooth, about 1 minute.
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12
Gradually beat in the almond paste.
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13
Add in the sugar and almond extract and beat till smooth.
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14
On a lightly floured surface, roll the dough into an 18-by-12-inch rectanble about 1/4 inch thick.
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15
Or possibly divide the dough in half and roll each half into a 12-by-8-inch rectangle.
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16
Spread proportionately with the filling, leaving a 1-inch border on all sides.
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17
Starting from a long side, roll up jelly-roll style, pinching the seams to seal.
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18
Place, seam side down, on a lightly greased baking sheet and bend into a horseshoe shape or possibly ring.
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19
Cover and let rise till nearly double in bulk, about 45 min.
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20
Preheat the oven to 350 degrees F.
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21
Brush the cake with the egg wash. Bake till it is golden and sounds hollow when tapped on the bottom, about 40 min.
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22
If the cake looks as if it is starting to burn, cover loosely with foil, dull side down.
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23
Let cold on the baking sheet for 10 min, then transfer to a rack to cold.
