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Luscious Almond Braid
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1
Reviews
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By:
Nina Erickson
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Luscious Almond Braid Recipe creates a delicious bread using yeast, sugar, milk, vanilla extract, butter, flour and eggs and uses Almond Filling of almonds, bread crumbs, butter, sugar, almond and vanilla extract then tops with Almond Icing.
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INGREDIENTS
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2 packages active dry yeast
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1/2 cup warm (105 to 115°F)
water
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1/2 cup sugar
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3/4 cup warm (105 to 115° F)
milk
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1 teaspoon each salt and
vanilla extract
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1/4 cup butter or margarine,
softened
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5 to 5 1/2 cups flour
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2 eggs
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1 egg white, beaten with
1 teaspoon water
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For Almond Filling:
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1 1/2 cups unblanched almonds
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1/4 cup each fine dry bread crumbs and butter or margarine, melted
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3/4 cup sugar
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3/4 teaspoon almond extract
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1/2 teaspoon uanilla extract
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1 egg, slightly beaten
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For Almond Icing:
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1 teaspoon butter or margarine, softened
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1/8 teaspoon almond extract
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4 teaspoons warm water AND 1 cup confectioners' sugar
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DIRECTIONS
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1:
Sprinkle yeast over the water in
large bowl of electric mixer. Add 1
tablespoon of sugar. Let stand
until yeast is soft (about 5 minutes). Add the remaining sugar, milk,
salt, vanilla, and butter. Add 2 1/2 cups of the flour: Mix to
blend, then beat at medium speed
until smooth and elastic (about 5
minutes). Beat in eggs, one at a time,
beating until smooth after each addition.
Stir in about 2 cups more
flour to make a soft dough.
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2:
Turn dough out onto a board or
pastry cloth coated with some of the
remaining 1/2 to 1 cup flour.
Knead until dough is smooth and
satiny and small bubbles form just
under surface (15 to 20 minutes),
adding just enough flour to prevent
dough from being sticky. Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (1 to 1 1/2 hours). While
dough rises, prepare Almond Filling. Punch dough down.
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3:
Cover with inverted bowl and let rest for
10 minutes. Divide dough into three equal
portions. Roll each out to a 6x18-inch rectangle. Spread a third of the filling down center of each, leaving about a 1/2-inch margin all the way around. Starting from an 18-inch side, roll each strip, jelly-roll
fashion; pinch ends and long edges to seal.
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4:
Place filled rolls side by side on a large, greased baking sheet; braid, being careful not to stretch strands. Pinch ends of braid and tuck under slightly to seal. Let rise until almost doubled in bulk (35 to 45 minutes). Preheat oven to 350° F. Brush braid lightly with egg white mixture. Bake until braid is richly browned and sounds
hollow when tapped (35 to 45 minutes).
Slide carefully onto a wire rack. Drizzle warm braid with Almond Icing; decorate with sliced almonds. Let cool to room temperature
before slicing. ALMOND FILLING: Whirl almonds in food processor or blender until powdery.
Mix almonds, crumbs, and sugar to combine thoroughly. Stir in butter and almond and vanilla extracts. Mix in egg to moisten
mixture evenly. ALMOND ICING: Mix all ingredients
in a small bowl until smooth.
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