CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Breads & ro, Breakfast |
12 |
Servings |
INGREDIENTS
1 |
pk |
Active dry yeast |
1/3 |
c |
Warm water (105 to 115) |
2 1/2 |
c |
Flour |
1 |
c |
Whole wheat flour |
1/4 |
c |
Brown sugar; packed |
1/2 |
ts |
Salt |
1/2 |
ts |
Ground nutmeg or cardamom |
1/2 |
c |
Cold butter |
2 |
|
Eggs; beaten |
1/2 |
c |
Milk |
1/2 |
ts |
Almond extract |
1/2 |
c |
Ground almonds |
3 |
tb |
Brown sugar |
2 |
tb |
Sugar |
1/2 |
ts |
Allspice or cardamom |
2 |
tb |
Butter; melted |
|
|
Milk; optional |
|
|
Coarse sugar; optional |
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>
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”