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Recipe Name: Almond Breakfast Round Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

1 Active dry yeast
1/3 Cup(s) Warm water, 105 to 115
2 1/2 Cup(s) Flour
1 Cup(s) Whole wheat flour
1/4 Cup(s) Brown sugar, packed
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground nutmeg or cardamom
1/2 Cup(s) Cold butter
2 Eggs, beaten
1/2 Cup(s) Milk
1/2 Teaspoon(s) Almond extract
1/2 Cup(s) Ground almonds
3 Tablespoon(s) Brown sugar
2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Allspice or cardamom
2 Tablespoon(s) Butter, melted
Milk, optional
Coarse sugar, optional
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>

Nutrition (calculated from recipe ingredients)
Calories: 241
Calories From Fat: 54
Total Fat: 6.3g
Cholesterol: 37mg
Sodium: 117.7mg
Potassium: 118.8mg
Carbohydrates: 39.8g
Fiber: 1.6g
Sugar: 11g
Protein: 6.4g

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