Breakfast breads are always in season and everyone seems to love it. And if you add a little almond along with some icing on the top …. breakfast, lunch and dinner! I recently purchased a Scandinavian cookbook featuring breads, cakes and cookies. This bread caught my eye, and while I’m not great with making yeast breads, this turned out spectacular! Try it … you’ll like it!
- 3/4 cup 2% milk
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 tsp salt
- 1 pkg active dry yeast
- 1/4 cup warm water (105-115 degrees)
- 1 tsp almond extract
- 5-6 cups all-purpose flour
- 2 large eggs
- 1 (8 oz) can almond paste
- 1 large egg white
- 1/2 tsp vanilla
- Combine the milk, sugar, butter and salt in a medium saucepan and heat until small bubbles form on the sides of the pan, about 2-3 minutes. Remove from heat and cool to 115 degrees. The butter doesn’t need to melted. Pour into the bowl of a stand mixer.
- Sprinkle the yeast over the warm water and let stand 5 minutes until the yeast is dissolved and activated.
- Add the yeast and almond extract to the milk mixture. Stir in 2 cups of flour and mix with the mixer on medium speed for 3 minutes. Add 2 eggs – one at a time, and mix well. Continue with the mixer while adding 3 additional cups of flour, or enough to make the dough stiff.
- Change out the mixer paddle and replace it with a dough hook. Turn mixer on low speed and allow to knead the dough – adding the additional 1 cup flour IF NEEDED. If kneading by hand, knead for 8-10 minutes using as much flour as needed until smooth and elastic. To judge whether the dough has been sufficiently kneaded, place the dough on the work surface, pull both ends gently, and release. The dough should be smooth and elastic, no longer sticky and should spring back.
- Spray a bowl with nonstick cooking spray. Shape the dough into a ball – place smooth side down. Turn the dough over, coating all sides with the spray from the bowl. Cover loosely with plastic wrap. Place in a warm area and allow to double in size, 2-4 hours.
- Line a baking sheet with parchment paper. In a small bowl, grate the almond paste so it is sufficiently broken up. Beat the almond paste, sugar, egg white and vanilla until well mixed.
- Punch the dough down, and place it on a lightly floured surface. Roll the dough into a 22 x 15 inch rectangle. Spread the almond paste mixture over the dough carefully, spreading to within 1-inch from one of the long sides. Starting with the long side, roll the dough tightly. Squeeze the edges together to seal. Turn seam-side down and form into a ring. Squeeze the ends together. Using a kitchen sheers, make cuts from the outer edge to 1/2″ from the inner edge and separate slices slightly. Loosely cover with plastic wrap and place in a warm area. Allow to double in size – about 1 hour.
- Preheat the oven to 375 degrees. Bake 25-30 minutes or until dark golden brown. Cool on a wire rack. Prepare the frosting.
- 1 1/2 cups powdered sugar-sifted
- 4 tbsp butter – softened
- 2 tbsp milk
- 1/2 tsp vanilla or almond extract
- Whisk the powdered sugar, butter, milk and vanilla extract together until smooth.
- Drizzle frosting over cooled bread ring. Serve warm or at room temperature. Add a little butter to each slice – yummmmmmm