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1
cup water
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1
egg
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2
tablespoons cooking oil, or margarine or butter, cut up
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3 1/2
cups bread flour
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1/2
teaspoon salt
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1/2
teaspoon almond extract
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1
package active dry yeast (2-1/4 teaspoons)
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3
tablespoons raspberry or blackberry jam
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1
8 ounce can almond paste*
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1
recipe Powdered Sugar Icing (recipe follows)
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1/4
cup sugar
1. Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough into a spiral, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets for individual rolls, or arrange in a greased 13x9x2-inch baking pan. Cover; let rise until nearly double (about 30 minutes).
2. Bake in a 350 degree F oven until golden brown, allowing 18 minutes for individual rolls or about 30 minutes for rolls in pan. Cool on a wire rack about 5 minutes; transfer to a serving platter. Drizzle with Powdered Sugar Icing. Serve warm. Makes 12 rolls.
- Note *For best results, use an almond paste made without syrup or liquid glucose.
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1
cup sifted powdered sugar
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1
teaspoon milk
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1/4
teaspoon vanilla
In a medium mixing bowl stir together powdered sugar, milk, and vanilla. Stir in additional milk, 1/2 teaspoon at a time, until icing is of drizzling consistency.
- Servings Per Recipe 12,
- Calories 321,
- Protein (gm) 8,
- Carbohydrate (gm) 54,
- Fat, total (gm) 9,
- Cholesterol (mg) 18,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 99,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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