Almond Breakfast Round

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, 1/4 cup brown sugar, salt, and the 1/2 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 1/2 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 12inch 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 degree 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.