Almond Breakfast Round

Categories: Breads & ro | Breakfast

Serves: 12 Servings

Ingredients:

1 pk Active dry yeast
1/3 c Warm water (105 to 115)
2 1/2 c Flour
1 c Whole wheat flour
1/4 c Brown sugar; packed
1/2 ts Salt
1/2 ts Ground nutmeg or cardamom
1/2 c Cold butter
2 Eggs; beaten
1/2 c Milk
1/2 ts Almond extract
1/2 c Ground almonds
3 tb Brown sugar
2 tb Sugar
1/2 ts Allspice or cardamom
2 tb Butter; melted
Milk; optional
Coarse sugar; optional

Instructions:
In a small mixing bowl soften yeast in warm water; set aside. In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom). 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, 3 tablespoons brown sugar,
sugar, and 1/2 teaspoon allspice (or cardomom); set aside.

Turn dough out onto a lightly floured surface; divide into 3 portions.
Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out
each piece of dough to a 10" circle. Place one circle on a 12" 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" 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 2 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 oven for 30 to
35 minutes or until bread sounds hollow when tapped. Cool slightly on foil
on a rack. Serve warm. To serve, transfer bread to a serving platter; cut
into wedges.
Posted to FOODWINE Digest 4 October 96

Date: Fri, 4 Oct 1996 18:13:43 -0400

From: Laura Hunter

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