Almond Brunch Loaf
Submitted by food lover
Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThe bread machine handles the heavy lifting, kneading orange juice-enriched dough until smooth and elastic.
Almond filling gets spread across the rolled-out dough before folding and cutting create dramatic twisted strips that expose the sweet filling.
Flipping and twisting every other strip forms a beautiful braided effect that looks bakery-fancy but comes together with simple technique.
Chef Tips
- Use almond pie filling, not almond paste, for the right spreadable consistency
- Make cuts exactly 2½ inches long so strips are uniform and braid evenly
- Flip strips gently to avoid tearing the dough
- Brush with orange juice and sprinkle sugar while warm for a glazed finish
Ingredients
Directions
Add ½ cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer’s directions.
Select dough cycle. When dough cycle is complete, remove dough from machine.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24 x 8 rectangle.
In a small mixing bowl, stir together the almond filling, almonds, and orange peel.
Spread filling over dough to within ½ inch of the edges.
Fold dough loosely from a short side, making about eight 3 inch wide folds.
(This is similar to making a jelly roll, except you make folds 3 inch wide, instead of rolling it.)
Transfer to a lightly greased baking sheet.
On one of the long sides, make eleven 2½ inch; cuts from the edge toward the center at about ¾ inch intervals.
Flip every other strip of dough over to the alternate side.
Slightly twist each strip, exposing the filling.
(The loaf will look braided when you are done flipping and twisting!)
Bake in a 350℉ (180℃) oven for 25 to 30 minutes of until golden brown.
If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning.
Lightly brush the bread surface with orange juice.
Sprinkle with sugar.
Serve warm.
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