Almond Breakfast Round

Title:
Almond Breakfast Round

Yield:
12 Servings

Categories:
Breads,
Breakfast




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






 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