Triple Almond Braid

This recipe was entered in the 2006 Greater Jacksonville Florida Fair baking contest and judged to be a winner.

Triple Almond Braid


1 Loaf



Prep Time


Bake Time

30 to 35 minutes

Rise Time

70 minutes

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  • Bread
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter OR margarine, sliced 1/4-inch thick
  • 1 egg
  • Filling
  • 1/4 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 1/2 cup almond paste
  • 1 egg white
  • 1/2 teaspoon almond extract
  • Glaze
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-3/4 cups sifted powdered sugar
  • Sliced almonds for garnish


  1. Combine 2 cups flour, yeast, sugar and salt in a mixing bowl. Heat milk and butter in a glass measuring cup in a microwave on HIGH for 2 minutes or until temperature reaches between 120° to 130°F. Stir heated milk into flour mixture. Add egg and beat with an electric mixer for 3 minutes.
  2. Add enough remaining flour to form a soft dough. Knead dough for 4 to 6 minutes. Let rest for 10 minutes.
  3. Mix together filling ingredients; set aside.
  4. Roll out dough to three 4x18-inch rectangles. Spread filling evenly on each piece of dough. Roll up each piece lengthwise, similar to a jelly roll. Pinch to seal the seam.
  5. Braid all three pieces together and place on greased baking sheet. Cover and let rise about 1 hour or until doubled in size. Bake at 375°F for 30 to 35 minutes.
  6. Combine glaze ingredients; drizzle over warm braid. Garnish with slivered almonds.

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