Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Rolls Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg Active dry yeast
1/3 c Water -- warm (105 to 115 F)
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 Butter -- cold
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 c
brown sugar, salt, and the 1/2 ts nutmeg (or cardamom). 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 tb brown sugar, sugar, and 1/2 ts
allspice (or cardamom); 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 F 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.
