Almond Breakfast Round

Qty	Unit	Ingredient
1	envelope	Active Dry Yeast	Active Dry Yeast Active dry yeast is the go-to choice for most recipes that require yeast, thanks to its convenience and reliability. Unlike fresh yeast, which was commonly used by our grandparents, active dry yeast requires no Read more...
1/3	cup	Water » warm	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
2 1/2	cups	Flour	Flour Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes. In taste, flour Read more...
1	cup	Whole-wheat Flour
1/4	cup	Brown Sugar » packed	Brown Sugar Brown sugar is a type of sweetener made from white sugar mixed with molasses. It has a rich flavor and moist texture, perfect for baking cookies, cakes, and sweet sauces. It adds depth and Read more...
1/2	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/2	teaspoon	Ground Nutmeg	Ground Nutmeg Ground nutmeg is a spice made by grinding the seed of the nutmeg tree, aka Myristica fragrans, into a fine powder. The nutmeg tree is unique in that it produces two spices: nutmeg, Read more...
1/2	cup	Butter » +2 Tbsp	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
2	medium	Eggs » lightly beaten	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
1/2	cup	Milk	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...
1/2	teaspoon	Almond Extract
1/2	cup	Ground Almonds	Ground Almonds Ground almonds, often referred to as almond meal or almond flour depending on their texture, are simply almonds that have been finely chopped or ground up into a fine powder or coarse meal. This Read more...
2	tablespoon	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
1/2	teaspoon	Ground Allspice » or cardamom	Ground Allspice These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use Allspice whole in marinades; for pot roasting meats and poultry; in fish Read more...

Prep Time	Process Time	Overall Time
5 Hours 30 Minutes	30 Minutes	6 hours

Directions:

Before baking, preheat oven to 350°F / 180°C / Gas Mark 4

- Divide the butter, 1/2 cup cold, 2 tablespoons melted.

1. In a small mixing bowl soften yeast in warm 105° to 115°F water; set aside for 'proofing', about 10 to 15 minutes.

2. In a large mixing bowl, stir together flour, whole wheat flour, brown sugar, salt, and ground nutmeg.

3. Cut in 1/2 cup cold butter until mixture resembles fine crumbs.

4. Stir in the 'proofed' 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 the filling: Stir together ground almonds, the remaining brown sugar, sugar, and 1/2 teaspoon allspice; set aside.

7. Melt the remaining butter.

8. Turn dough out onto a lightly floured surface; divide into 3 portions.

9. Shape each into a ball. Cover and let rest for 10 minutes.

10. Gently roll out each piece of dough to a 10 inch circle.

11. Place one circle on a 12 inch 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 and top with the last dough circle.

16. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.

17. Carefully lift each wedge and turn over twice to create a twist in each piece.

18. Cover with plastic wrap and chill for at least 2 hours before baking. This can be chilled for up to 24 hours before baking.

19. Let stand at room temperature for 20 minutes before baking.

20. Bake in a preheated 350°F oven for 30 to 35 minutes or until bread sounds hollow when tapped.

21. Cool slightly on a rack, but be sure to serve it while it's still warm.

Chef's Level

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Ingredients:

Directions:

Before baking, preheat oven to 350°F / 180°C / Gas Mark 4

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