Breakfasts

Almond Breakfast Round

Almond Breakfast Round, a breakfasts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Almond Breakfast Round

Ingredients

Method

  1. In a small mixing bowl soften yeast in warm water; set aside.
  2. 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).
  3. Cut in the cold butter until mixture resembles fine crumbs.
  4. Stir in the softened yeast, eggs, milk and almond extract until combined.
  5. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
  6. For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
  7. Turn dough out onto a lightly floured surface; divide into 3 portions.
  8. Shape each into a ball.
  9. Cover and let rest for 10 minutes.
  10. Gently roll out each piece of dough to a 10″ circle.
  11. Place one circle on a 12″ pizza pan or a large baking sheet lined with greased foil.
  12. Brush with half of the melted butter.
  13. Sprinkle with half of the filling.
  14. Cover with another circle of dough.
  15. Brush with remaining butter; sprinkle with remaining filling.
  16. Top with the last dough circle.
  17. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1″ of the center.
  18. Carefully lift each wedge and turn over twice to create a twist in each piece.
  19. Cover with plastic wrap and chill for 2 to 24 hours before baking.
  20. Let stand at room temperature for 20 minutes before baking.
  21. If desired, brush with milk; sprinkle with coarse sugar.
  22. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped.
  23. Cool slightly on foil on a rack.
  24. Serve warm.
  25. To serve, transfer bread to a serving platter; cut into wedges.

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