Almond Filled Braid
A delightful almond-filled yeast braid with a tender, flaky texture and sweet almond paste center, perfect for breakfast or special occasions, appealing to pastry lovers.
Ingredients
Instructions
- Stir yeast into warm water to dissolve.
- Mix well with cream, evaporated milk, and egg yolks.
- In a large bowl, stir flour, salt, and sugar.
- Add margarine to the flour mixture.
- Stir in the yeast mixture.
- Spread dough lightly with margarine.
- Cover with plastic wrap and chill overnight or up to 4 days.
Tips & Substitutions
To achieve the best texture, ensure your margarine is firm but not too hard for easy incorporation with the flour. If you don't have almond paste, you can substitute with marzipan or finely ground almonds mixed with sugar. For a touch of flavor, consider adding a splash of almond extract to the filling. To save time, prepare the dough in advance and chill it as instructed.
Serving Suggestions
This Almond Filled Braid makes an excellent centerpiece for brunch or a festive gathering. Serve it alongside fresh fruit or a light salad for a balanced meal. It pairs beautifully with a cup of coffee or tea, making it a delightful treat for afternoon gatherings. Consider offering it with a side of Spread for added flavor.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, freeze the braid by wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Filled Braid contains roughly 2441 calories, with 32g protein, 106g carbohydrates, and 215g fat. It is an excellent source of protein (64% of the Daily Value), iron (54% of the Daily Value), and vitamin A (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant yeast. Just remember to activate it in warm water first, allowing it to sit for about 5-10 minutes until bubbly before mixing it with the other ingredients. This ensures your dough will rise properly.
How do I know when the dough has risen enough?
The dough should double in size after resting. A good test is to gently press your finger into the dough; if the indentation remains, it’s ready. If it springs back quickly, let it rise a bit longer before proceeding.
Can I make this braid ahead of time?
Absolutely! You can prepare the dough and chill it overnight or up to 4 days as instructed. You can also bake the braid in advance and store it, reheating later for a fresh taste. This makes it a convenient choice for holidays or gatherings.
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).