Almond Breakfast Round

* Exported from MasterCook *

Almond Breakfast Round

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Rolls Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar -- packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs -- beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons 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.

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