ALMOND BREAKFAST ROUND

By gaster16

Ingredients

• Filling:
• 1 package active yeast
• 1/3 cup warm water
• 2-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardomom or nutmeg
• 1/2 cup cold butter or margarine
• 2 beaten eggs
• 1/2 cup milk
• 1/2 teaspoon almond extract
• 1/2 cup ground almonds
• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon cardamom or allspice
• 2 tablespoons margarine or butter melted
• Coarse sugar (optional)

Preparation

Step 1

In small mixing bowl soften yeast in warm water, set aside. In large bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. Cut in the cold margarine or butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.

Filling:

Stir together ground almonds, 3 tablespoons brown sugar, granulated sugar and 1/2 teaspoon cardamom or allspice, set aside. Turn dough out onto a lightly floured surface, divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or large baking sheet lined with greased foil. Brush with half of the melted butter or margarine, sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining margarine or butter, sprinkle with remaining filling. Top with the last dough circle.

With kitchen shears cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2-24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk, sprinkle with coarse sugar. Bake in 350 degree oven for 30-35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on rack. Serve warm.