Almond Breakfast Round

INGREDIENTS

INSTRUCTIONS

In a small mixing bowl soften yeast in warm water; set aside.  In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom).  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.
For filling:  Stir together ground almonds, 3 tablespoons brown sugar,
sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
Turn dough out onto a lightly floured surface; divide into 3 portions.
Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out
each piece of dough to a 10" circle. Place one circle on a 12" 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.
With kitchen shears or a sharp knife, cut the stack of dough into 12
wedges, cutting to within 1" 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 2 to 24 hours before baking.
Let stand at room temperature for 20 minutes before baking.  If desired,
brush with milk; sprinkle with coarse sugar.  Bake in a 350 oven for 30 to
35 minutes or until bread sounds hollow when tapped. Cool slightly on foil
on a rack. Serve warm. To serve, transfer bread to a serving platter; cut
into wedges.
Posted to FOODWINE Digest  4 October 96
Date:    Fri, 4 Oct 1996 18:13:43 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

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