Sweet Braided Almond Bread

Based on a traditional Czech recipe, this delicious loaf is a wonderful addition to any gathering. And don't let the braids scare you—they are very fast and easy to make.

Sweet Braided Almond Bread


1 loaf



Prep Time


Bake Time

30 to 35 minutes

Rise Time

45 minutes

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  • Dough
  • 3 to 3-1/4 cups all purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon ground mace
  • OR 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter OR margarine
  • 1 egg
  • 1/2 cup raisins
  • 1/4 cup chopped almonds
  • 1 egg white, lightly beaten
  • Powdered Sugar Glaze
  • 1/2 cup powdered sugar, sifted
  • 1/2 to 1 tablespoon milk


  1. Combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel, and mace in large mixer bowl.
  2. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds, and 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.
  3. Divide dough into 4 equal pieces. Roll 3 pieces to 14-inch ropes. Braid together on greased baking sheet. Tuck ends under to seal. Divide remaining piece into 3 equal pieces. Roll each piece to 9-inch rope; braid together. Pinch ends to seal. Brush surface of large braid with water; place small braid on top of large braid. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
  4. Brush loaf with beaten egg white. Bake at 350°F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack.
  5. Drizzle with Powdered Sugar Glaze. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.

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