Almond Twirl Bread

While retesting this bread recipe from 1974, the taste panel was delighted with the luscious results. One panel member described the bread as "cinnamon rolls in a ring." Serve it for breakfast, brunch, or dessert.

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  • Makes: 18 servings
  • Yields: 1 ring (18 servings)
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Almond Twirl Bread
Ingredients
3 3/4
1
package active dry yeast
1
cup milk
1/3
cup margarine or butter
1/2
teaspoon salt
2
eggs
1
Almond Filling (see recipe below)
1/2
cup sifted powdered sugar
1/2
teaspoon vanilla
1
teaspoons milk
1/4
cup sliced almonds, toasted
Directions
  1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
  4. Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling. Roll up, jelly-roll style, starting from a long side. Seal seam. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
  5. Bake in a 350 degree F oven for 20 to 25 minutes or until bread sounds hollow when lightly tapped. Transfer to a wire rack and let cool.
  6. For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 1 to 2 teaspoons milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds. Makes 1 ring (18 servings).
Almond Filling
Ingredients
2
tablespoons margarine or butter
1/2
cup ground almonds
Directions
  1. In a small mixing bowl beat sugar and margarine or butter with an electric mixer on medium speed until well combined. Stir in ground almonds.
Nutrition Facts (Almond Twirl Bread)
    Per serving:
  • 203 kcal cal.,
  • 8 g fat
  • 25 mg chol.,
  • 128 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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