Almond Twirl Bread


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: 
18
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
  1. 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.
  2. 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).
  3. 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.
  4. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
  5. 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).
  6. 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.
  7. 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: 

Makes 1 loaf.
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