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Almond Twirl Bread

Average: 5 (312 votes)
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Almond cinnamon bread twirl on tan plate

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

,

⅓ cup granulated sugar

For the Almond Filling

,

2 tablespoons butter, softened

,

¼ teaspoon ground cardamom or cinnamon

,

½ cup ground almonds

,

For the Icing

,

1 cup sifted powdered sugar

,

1 teaspoon vanilla extract

, ,

2 tablespoons sliced almonds, toasted

Lactaid 2% Reduced Fat Milk Front of Package

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

Total Fat

Calories from Fat

Saturated Fat

231

7g

63

3g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

32mg

112mg

38g

1g

Sugars

Protein

Calcium

17g

5g

33mg

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

231

7g

63

3g

32mg

112mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

38g

1g

17g

5g

33mg