Almond Breakfast Bread

Shape the dough before letting it rise in the refrigerator overnight. You'll love waking up to this ready-to-bake treat any day of the year.

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5.0 by 3 people

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  • Makes: 12 servings
  • Prep: 45 mins
  • Stand: 20 mins
  • Chill: 2 hrs

Almond Breakfast Bread

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. 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.
  2. For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
  3. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll out each portion of dough to a 10-inch circle. Place 1 circle on a 12-inch 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.
  4. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch 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 at least 2 hours or up to 24 hours before baking.
  5. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Makes 12 servings.
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Nutrition Facts (Almond Breakfast Bread)

  • Per serving:
  • 284 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 63 mg chol.,
  • 219 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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