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Almond Breakfast Round

 

:)
27

Yield

12

servings

Prep

8

hrs

Cook

30

min

Ready

12

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 package yeast, active dry
cup water
warm
2 ½ cups all-purpose flour
1 cup whole-wheat flour
¼ cup brown sugar
packed
*
½ teaspoon salt
½ teaspoon nutmeg
or cardamom, ground
½ cup butter
cold
2 large eggs
beaten
½ cup milk
½ teaspoon almond extract
*
½ cup almonds
ground
3 tablespoons brown sugar
2 tablespoons sugar
½ teaspoon allspice
or cardamom
*
2 tablespoons butter
melted
1 x milk
optional
*
1 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

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 27543% of calories 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?

 

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