Almond Twirl Bread

Nutritional Facts

Serving Size:

1 slice

Calories from Fat:

63.08kcal

Calories:

231

Total Fat:

7.09g

Saturated Fat:

3.43g

Cholestrol:

31.62mg

Sodium:

112.33mg

Dietary Fiber:

0.96g

Total Carbohydrate:

38.27g

Sugars:

16.95g

Protein:

4.79g

Calcium:

32.62mg

Total Time: 4 hours, 35 minutes
Prep Time: 40 minutes
Cook Time: 25 minutes

Source:

Makers of LACTAID® Brand Products

This impressive bread will be the star of any breakfast, brunch, or afternoon tea.

Yields/Serves:

servings

Ingredients:

Bread:

4 1/4 cups all-purpose flour

1 package active dry yeast

1 cup LACTAID® Reduced Fat Milk

1/3 cup granulated sugar

1/3 cup butter

1/2 teaspoon salt

2 eggs

Almond Filling:

1/3 cup granulated sugar

2 tablespoons butter, softened

1/4 teaspoon ground cardamom or cinnamon

1/2 cup ground almonds

Icing:

1 cup sifted powdered sugar

1 teaspoon vanilla extract

3 teaspoons LACTAID® Reduced Fat Milk

2 tablespoons sliced almonds, toasted

In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir 1 cup LACTAID® Reduced Fat Milk, 1/3 cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
For almond filling, in a small bowl stir together 1/3 cup sugar, 2 tablespoons butter, softened, and 1/4 teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in 1/2 cup ground almonds. Set aside.
Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly. Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.
For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat Milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds.

Notes: