Apple bacon coffeecake

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.