Almond Breakfast Round
Submitted by Sid
Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that’s perfect for holiday brunches and special breakfasts.
YIELD
12 servingsPREP
8 hrsCOOK
30 minREADY
12 hrsThis is the kind of bread that makes people gasp when you bring it to the table. Three layers of tender yeast dough are stacked with sweet almond filling, cut into wedges, and twisted to create a dramatic sunburst pattern.
The dough is enriched with butter, eggs, and milk for a soft, brioche-like texture, while the filling combines ground almonds with brown sugar and warm spices like nutmeg or cardamom. The genius is in the overnight chill: you prepare everything the night before, then bake fresh in the morning when your kitchen fills with the scent of toasted almonds and yeast.
Serve it warm, pulling apart the twisted wedges to reveal layers of sweet almond filling.
Pro Tips
- Overnight prep: This bread is designed to be assembled and chilled overnight, making morning baking stress-free and giving you fresh bread for brunch.
- Sharp cuts are crucial: Use kitchen shears or a very sharp knife to cut clean wedges through all three layers without dragging or tearing.
- Double twist: Turn each wedge over twice to create the dramatic spiral pattern that makes this bread so stunning.
- Room temp before baking: Let the chilled bread stand at room temperature for 20 minutes before baking so it rises properly in the oven.
Ingredients
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.
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