Almond breakfast round

12 Servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
⅓ cup Warm water (105 to 115)
2½ cup Flour
1 cup Whole wheat flour
¼ cup Brown sugar; packed
½ teaspoon Salt
½ teaspoon Ground nutmeg or cardamom
½ cup Cold butter
2 Eggs; beaten
½ cup Milk
½ teaspoon Almond extract
½ cup Ground almonds
3 tablespoons Brown sugar
2 tablespoons Sugar
½ teaspoon Allspice or cardamom
2 tablespoons Butter; melted
Milk; optional
Coarse sugar; 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 cardomom). 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 cardomom); 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" circle. Place one circle on a 12" 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" 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 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.

Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:43 -0400 From: Laura Hunter <LHunter722@...>

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