Ingredients
- Almond filling:
- BREAD-Almond Coffee Braid
- Great
- 1 1 1 cup milk-scalded
- 1/2 1/2 1/2 cup butter
- 1/3 1/3 1/3 cup sugar
- 1 1 1 tsp salt
- 2 2 2 pkg active dry yeast
- 1/2 1/2 1/2 cup warm water
- 2 2 2 eggs beaten
- 4 1/2 to 5 4 1/2 to 5 5 cups flour
- 1/2 1/2 1/2 cup candied mixed fruit -*see below
- 1/2 1/2 1/2 cup chopped blanched almonds- **see below
- Almond filling
- Candied cherries
- Toasted slivered almonds
- Combine milk, butter, sugar, salt and stir until butter is melted. Put into large
- to bowl; cool to lukewarm.
- to yeast into warm water; let stand for five minutes and stir until dissolved. Add yeast and eggs to milk mixture; mix well.
- 2 to 2 cups of the flour, mixed fruit and almonds; beat well. Add enough remaining flour to make a soft dough.
- 8-10 to on lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover with damp towel.
- to 1 rise in warm place until doubled in bulk, about 1 hour. Punch down and let rise again until doubled. Turn out on lightly floured surface.
- Brush tops lightly with melted butter. Place on greased jelly roll pan. Cover and let rise until doubled.
- 350 30-35 10 degrees for 30-35 minutes. Place foil over top for last 10 minutes if needed.
- Cool and frost with a confectioners sugar icing ( use cream cheese/pwd sugar frosting) and decorate with candied cherries and tasted almonds. Makes two large braids.
- 1 1 1 cup finely chopped blanched almonds.
- 1/2 1/2 1/2 c sugar
- 6 6 6 tb butter, melted
- 1 1 1 tsp almond extract
- combine all ingredients and use as directed above.
- Good-especially with almond filling
- Used dried (soft) fruit (apple, apricot) instead of candied
- Used roasted chopped hazelnuts on top of icing vs almond. Try roasted almonds.
Preparation
Step 1
BREAD-Almond Coffee Braid
Great
1 cup milk-scalded
½ cup butter
1/3 cup sugar
1 tsp salt
2 pkg active dry yeast
½ cup warm water
2 eggs beaten
4 ½ to 5 cups flour
½ cup candied mixed fruit -*see below
½ cup chopped blanched almonds- **see below
Almond filling
Candied cherries
Toasted slivered almonds
Combine milk, butter, sugar, salt and stir until butter is melted. Put into large
Mixing bowl; cool to lukewarm.
Sprinkle yeast into warm water; let stand for five minutes and stir until dissolved. Add yeast and eggs to milk mixture; mix well.
Stir in 2 cups of the flour, mixed fruit and almonds; beat well. Add enough remaining flour to make a soft dough.
Turn out on lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover with damp towel.
Allow to rise in warm place until doubled in bulk, about 1 hour. Punch down and let rise again until doubled. Turn out on lightly floured surface.
Divide dough in half; roll each into a rectangle about 10x18 inches. Spread Almond filling down center third of rectangle. For each braid, cut strips about 1 inch wide out from each side of filling to edges of dough. Fold strips at an angle across filling, alternating from side to side.
Brush tops lightly with melted butter. Place on greased jelly roll pan. Cover and let rise until doubled.
Bake at 350 degrees for 30-35 minutes. Place foil over top for last 10 minutes if needed.
Cool and frost with a confectioners sugar icing ( use cream cheese/pwd sugar frosting) and decorate with candied cherries and tasted almonds. Makes two large braids.
Almond filling:
1 cup finely chopped blanched almonds.
½ c sugar
6 tb butter, melted
1 tsp almond extract
combine all ingredients and use as directed above.
****Good-especially with almond filling
Used dried (soft) fruit (apple, apricot) instead of candied
Used roasted chopped hazelnuts on top of icing vs almond. Try roasted almonds.