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Almond Filled Egg Bread




Source of Recipe


Internet


List of Ingredients




Makes 1 large or 2 medium breads.
Preheat: 350F Oven

In mixer bowl stand mixer:
2/3 c. buttermilk
1 c. warm water + 2 tsp. yeast
4 beaten eggyolks + 4 T. sugar
1 1/4 tsp. salt
3 T. veg. oil
2 tsp. vanilla extract

Blend these ingredients until it looks
incorporated. Use dough hook.

In a bowl stir together:
2 c. allpurpose flour
1 1/2 c. bread flour.

Approx. 1/2 c. extra flour for board

Begin adding flour at low (#2) speed, only 1/4 c. at a time until the dough starts to
pull away from the sides of the bowl. Stop.
It isn't necessary to knead more than 5 min.

Take dough out of mixer to the floured board.
Knead in enough flour to give you a soft, smooth, satiny dough. No more than 5 min.
(you might require 1/2 c. or more; this dough should remain soft and smooth.)

Place in a ziploc bag which you've sprayed inside with nonstick.
(Or rise in a greased bowl, covered with plastic.)Rise to double volume, approx. 1 hr.

Remove dough to board. Gently push out larger air bubbles, decide if you want a large bread or divide into two parts.

Method: For the large "horseshoe" shape,
Use a rolling pin to gently shape a rectangle about 3/4" thick. Spread all over
with one can Solo Almond Filling.

Fold each of the four sides in toward the center, about 2 ". Then roll, long side facing you, and pinch the seam shut with your fingers. Place seam side down on a baking sheet which has been sprayed with nonstick.

Form a U-shape..like a wide horseshoe, but not too tightly shaped. Slash at 3"intervals as you would for bread. Cover with a clean cotton towel.

Let this rise for 1 hr 15 min. Then give it
a painting with eggwash and sprinkle with sugar. Bake immediately 350F for about 35 min. Remove to a rack to cool completely before slicing.

This makes a rich, fragrant, moist bread, reminiscent of some found in Swedish bakeries. Variation can be with addition of
1 T. cardamom in the dough ingredients.

The dough would also be good for cinnamon rolls, or just plain individual rolls in various shapes: knots, twists, etc.



Recipe