Almond Twirl Bread

Total Time: 2 hours, 45 minutes
Prep Time: 40 minutes
Cook Time: 25 minutes

Nutritional Facts

Serving Size:

1 slice

Calories from Fat:

Calories:

231

Total Fat:

Saturated Fat:

Cholestrol:

32mg

Sodium:

112mg

Dietary Fiber:

Total Carbohydrate:

38g

Sugars:

17g

Protein:

Calcium:

33mg

Source:

Makers of LACTAID® Brand Products

This impressive bread will be the star of any breakfast, brunch, or afternoon tea.

Yields/Serves:

servings

Ingredients:

For the Bread

4 ¼ cups all-purpose flour

1 package active dry yeast

1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk

⅓ cup granulated sugar

⅓ cup butter

½ teaspoon salt

2 eggs

⅓ cup granulated sugar

For the Bread

In a large mixing bowl combine 2 cups of the flour and the yeast.

In a small saucepan heat and stir 1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk, ⅓ cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs.

Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

For the Almond Filling

In a small bowl stir together ⅓ cup sugar, 2 tablespoons butter, softened, and ¼ teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in ½ cup ground almonds. Set aside.

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.

Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly.

Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal.

Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side.

Cover and let rise in warm place until nearly double in size (about 30 minutes).

Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.

For the Icing

In a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milk to make of drizzling consistency.

Drizzle over bread. Top with sliced almonds.

Notes

Notes:

BS Card Influencer:

Recipe by LACTAID® Brand

@LACTAID

Ingredients Right Side:

For the Almond Filling

2 tablespoons butter, softened

¼ teaspoon ground cardamom or cinnamon

½ cup ground almonds

For the Icing

1 cup sifted powdered sugar

1 teaspoon vanilla extract

3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milk

2 tablespoons sliced almonds, toasted