Almond Breakfast Round

Directions

In a small mixing bowl soften yeast in warm water; set aside.

In a large mixing bowl, stir together flour, whole wheat flour, ¼ cup brown sugar, salt, and the ½ teaspoon nutmeg (or cardamom).

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 ½ teaspoon allspice (or cardamom); 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 inch circle. Place one circle on a 12 inch 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 inch 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℉ (180℃) 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.