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Almond Breakfast Round

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Submitted by Sid

:)

YIELD

12 servings

PREP

8 hrs

COOK

30 min

READY

12 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
79
CUP ML WATER
warm
2 ½ 591
1 237
¼ 59
CUP ML BROWN SUGAR
packed *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
or cardamom, ground
½ 118
CUP ML BUTTER
cold
2 2
LARGE LARGE EGGS
beaten
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML ALMOND EXTRACT *
½ 118
CUP ML ALMONDS
ground
3 45
TABLESPOONS ML BROWN SUGAR
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML ALLSPICE
or cardamom
2 3E+1
TABLESPOONS ML BUTTER
melted
1 1
X X MILK
optional *
1 1
X X SUGAR
coarse, optional *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 275 43% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 185mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 0%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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