Sweet Almond Braid

An almond lover's delight.

Sweet Almond Braid

difficulty

Advanced

Yield

1 coffee cake

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

1 hour

difficulty

Advanced

Yield

1 coffee cake

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

1 hour

ingredients

  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • Almond Filling
  • 1-1/2 cups finely chopped almonds
  • 1/2 cup sugar
  • 3 tablespoons butter OR margarine melted
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 egg slightly beaten
  • Egg Glaze
  • 1 egg white
  • 1 teaspoon water
  • Almond Glaze
  • 1 cup powdered sugar sifted
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • Sliced almonds

DIRECTIONS

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 3 equal pieces; roll each piece to 18 x 6-inch rectangle. Spread 1/3 of the Almond Filling over each rectangle, leaving 1/2-inch border. Starting at long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Braid the 3 dough rolls; pinch ends and tuck under to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Combine egg white and water; brush over braid. Bake in preheated 350°F oven for 30 to 35 minutes or until done.
  4. Remove from baking sheet; cool on wire rack. Drizzle with Almond Glaze; sprinkle with almond slices.
  5. Almond Filling: Combine almonds, sugar, butter, almond extract, vanilla and egg in a medium bowl. Stir to blend.
  6. Almond Glaze: Combine powdered sugar, almond extract and enough milk to reach desired consistency.
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Sweet Almond Braid

  • Difficulty: Advanced
  • Yield: 1 coffee cake
  • Prep Time: 0:30
  • Bake Time: 30 to 35 minutes
  • Rise Time: 1 hour

Ingredients

  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • Almond Filling
  • 1-1/2 cups finely chopped almonds
  • 1/2 cup sugar
  • 3 tablespoons butter OR margarine melted
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 egg slightly beaten
  • Egg Glaze
  • 1 egg white
  • 1 teaspoon water
  • Almond Glaze
  • 1 cup powdered sugar sifted
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • Sliced almonds

Directions

  • Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 3 equal pieces; roll each piece to 18 x 6-inch rectangle. Spread 1/3 of the Almond Filling over each rectangle, leaving 1/2-inch border. Starting at long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Braid the 3 dough rolls; pinch ends and tuck under to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Combine egg white and water; brush over braid. Bake in preheated 350°F oven for 30 to 35 minutes or until done.
  • Remove from baking sheet; cool on wire rack. Drizzle with Almond Glaze; sprinkle with almond slices.
  • Almond Filling: Combine almonds, sugar, butter, almond extract, vanilla and egg in a medium bowl. Stir to blend.
  • Almond Glaze: Combine powdered sugar, almond extract and enough milk to reach desired consistency.