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Almond Twirl Bread

Rating
Average: 5 (2 votes)
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Almond cinnamon bread twirl on tan plate

Recipe by: LACTAID® Brand

@lactaid

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

Servings
18
Prep Time
40 min
Cook Time
25 min
Total Time
165 min
Ingredients

For the Bread

,

4 ¼ cups all-purpose flour

,

1 package active dry yeast

, ,

⅓ cup granulated sugar

,

⅓ cup butter

,

½ teaspoon salt

,

2 eggs

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For the Almond Filling

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⅓ cup granulated sugar

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2 tablespoons butter, softened

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¼ teaspoon ground cardamom or cinnamon

,

½ cup ground almonds

,

For the Icing

,

1 cup sifted powdered sugar

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1 teaspoon vanilla extract

, ,

2 tablespoons sliced almonds, toasted

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LACTAID® Reduced Fat 2% Lactose-Free Milk

Directions

For the Bread

  1. In a large mixing bowl combine 2 cups of the flour and the yeast.
  2. In a small saucepan heat and stir 1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk, ⅓ cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs.
  3. 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.
  4. 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).
  5. 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 the Almond Filling

  1. In a small bowl stir together ⅓ cup sugar, 2 tablespoons butter, softened, and ¼ teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in ½ cup ground almonds. Set aside.
  2. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
  3. Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly.
  4. 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.
  5. 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.
  6. Cover and let rise in warm place until nearly double in size (about 30 minutes).
  7. 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 the Icing

  1. In a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milk to make of drizzling consistency.
  2. Drizzle over bread. Top with sliced almonds.
Notes

Makes 1 loaf.
© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutrition Facts

Serving Size: 1 slice

Amount Per Serving

Calories 231
Total Fat 7g
Calories from Fat 63
Saturated Fat 3g
Cholesterol 32mg
Sodium 112mg
Total Carbohydrate 38g
Dietary Fiber 1g
Sugars 17g
Protein 5g
Calcium 33mg
0
Recipe by:

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

Yield: 18 servings
Prep Time:
Cook Time:
Total Time:
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