4 ¼ cups all-purpose flour
1 package active dry yeast
⅓ cup granulated sugar
⅓ cup butter
½ teaspoon salt
2 eggs
⅓ cup granulated sugar
2 tablespoons butter, softened
¼ teaspoon ground cardamom or cinnamon
½ cup ground almonds
1 cup sifted powdered sugar
1 teaspoon vanilla extract
3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milk
2 tablespoons sliced almonds, toasted
- 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).
- 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.
- 1.
In a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milkto make of drizzling consistency.
- 2.
Drizzle over bread. Top with sliced almonds.
Serving Size
1 slice
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 231 |
Total Fat | 7g |
Calories from Fat | 63 |
Saturated Fat | 3g |
Cholestrol | 32mg |
Sodium | 112mg |
Total Carbohydrate | 38g |
Dietary Fiber | 1g |
Sugars | 17g |
Protein | 5g |
Calcium | 33mg |
Notes
Makes 1 loaf.
© Copyright 2007, Meredith Corporation. All Rights Reserved
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