Almond Crumble Twist

By 1For_Him

Ingredients

• Bread:
• 3 cups all-purpose flour
• 1 pkg active dry yeast
• 1/2 cup milk
• 1/4 cup water
• 2 T sugar
• 2 T butter
• 1/2 tsp salt
• 1 egg
• Filling:
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup flour
• 2 tsp almond extract
• 1 tsp cinnamon
• 1 1/2 cups chopped slivered almonds
• Brown butter icing:
• 2 T butter
• 1 cup powdered sugar
• 2 T milk
• 1/4 tsp almond extract

Details

Servings 18

Preparation

Step 1

In large bowl, stir together 1 cup flour and 1 pkg active dry yeast. Set aside.

In medium saucepan, heat and stir 1/2 cup milk, 1/4 cup water, 2 T sugar, 2 T butter, and 1/2 tsp salt until warm and butter almost melts. Add milk mixture to dry mixture along with 1 egg. Beat on low for 30 seconds, and then on high for 3 minutes. Using a wooden spoon, stir in 1 1/2 cups of flour.

Turn out onto lightly floured surface. Knead in enough additional flour (1/4-1/2 cup) to make a soft dough that is smooth and elastic. Shape into a ball. Place in a greased bowl, cover, and let rise until double.

In a bowl, mix butter and brown sugar until fluffy. Beat in flour, almond extract, and cinnamon until smooth. Stir in almonds. Cover and chill for 30 minutes.

Roll out dough on lightly floured surface to form a 14X10 inch rectangle.

Remove filling from refrigerator and crumble filling evenly over the dough to within 1 inch of all edges. Roll up tightly, starting with a long side. Cut roll in half lengthwise. Turn each half so the cut side is facing up. Carefully twist halves together, pinch ends together, and place on large, sprayed baking sheet. Cover and let rise 30-45 min.

Bake at 350 20-25 minutes.

For icing: Lightly brown butter in small, heavy skillet over medium heat. Do not burn. Remove from heat and blend in powdered sugar, milk, and almond extract until smooth. Drizzle over bread when still warm.