Almond Breakfast Round
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Almond Breakfast Round
  Breakfast    Almonds  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27556. Report a problem with this recipe.
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      Title: Almond breakfast round
 Categories: Breads & ro, Breakfast
      Yield: 12 Servings
      1 pk Active dry yeast
    1/3 c  Warm water (105 to 115)
  2 1/2 c  Flour
      1 c  Whole wheat flour
    1/4 c  Brown sugar; packed
    1/2 ts Salt
    1/2 ts Ground nutmeg or cardamom
    1/2 c  Cold butter
      2    Eggs; beaten
    1/2 c  Milk
    1/2 ts Almond extract
    1/2 c  Ground almonds
      3 tb Brown sugar
      2 tb Sugar
    1/2 ts Allspice or cardamom
      2 tb Butter; melted
           Milk; optional
           Coarse sugar; optional
  In a small mixing bowl soften yeast in warm water; set aside.  In a
  large mixing bowl, stir together flour, whole wheat flour, 1/4 cup
  brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom).  Cut in
  the cold butter until mixture resembles fine crumbs.  Stir in the
  softened yeast, eggs, milk and almond extract until combined. Cover
  and refrigerate for 1 to 2 hours or until dough is easy to handle.
  For filling:  Stir together ground almonds, 3 tablespoons brown sugar,
  sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
  Turn dough out onto a lightly floured surface; divide into 3 portions.
  Shape each into a ball. Cover and let rest for 10 minutes. Gently
  roll out each piece of dough to a 10" circle. Place one circle on a
  12" pizza pan or a large baking sheet lined with greased foil. Brush
  with half of the melted butter.  Sprinkle with half of the filling.
  Cover with another circle of dough.  Brush with remaining butter;
  sprinkle with remaining filling.  Top with the last dough circle.
  With kitchen shears or a sharp knife, cut the stack of dough into 12
  wedges, cutting to within 1" of the center. Carefully lift each wedge
  and turn over twice to create a twist in each piece. Cover with
  plastic wrap and chill for 2 to 24 hours before baking.
  Let stand at room temperature for 20 minutes before baking.  If
  desired, brush with milk; sprinkle with coarse sugar.  Bake in a 350
  oven for 30 to 35 minutes or until bread sounds hollow when tapped.
  Cool slightly on foil on a rack. Serve warm. To serve, transfer bread
  to a serving platter; cut into wedges. 

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Recipe ID 27556 (Apr 03, 2005)

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