Almond Breakfast Round
Ingredients
- 1 package active dry yeast ⓘ
- 1/3 cup water (120 degree F. to 130 degree F.) ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1/4 cup packed brown sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cardamom or 1/2 teaspoon nutmeg ⓘ
- 1/2 cup cold butter ⓘ
- 2 beaten eggs ⓘ
- 1/2 cup milk ⓘ
- 1/2 teaspoon almond extract
- 1/2 cup ground almonds ⓘ
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar ⓘ
- 1/2 teaspoon ground cardamom or 1/2 teaspoon allspice ⓘ
Instructions
- In a small mixing bowl soften yeast in warm water; set aside.
- In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg.
- Cut in the cold butter until mixture resembles fine crumbs.
- Stir in the softened yeast, eggs, milk, and almond extract until combined.
- Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
- For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
- Turn dough out onto a lightly floured surface; divide into 3 portions.
- Shape each portion into a ball.
- Cover and let rest for 10 minutes.
- Gently roll out each portion of dough to a 10-inch circle.
- Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil.
- Brush with half of the melted butter; sprinkle with half of the filling.
- Cover with another circle of dough.
- Brush with remaining butter; sprinkle with remaining filling.
- Top with the last dough circle.
- With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.
- Carefully lift each wedge and turn over twice to create a twist in each piece.
- Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
- Let stand at room temperature for 20 minutes before baking.
- If desired, brush with milk; sprinkle with coarse sugar.
- Bake in a 350 degree F.
- oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
- Cool slightly on foil on a wire rack.
- Serve warm.
- To serve, transfer bread to a serving platter; cut into wedges.
Nutrition & Diet Analysis (per serving)
1214
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).