Recipe - Almond Breakfast Round

1 pack Active dry yeast
1/3 cup Warm water (105 to 115)
2 One half cup Flour
1 cup Whole wheat flour
One fourth cup Brown sugar; packed
One half teaspoon Salt
One half teaspoon Ground nutmeg or cardamom
One half cup Cold butter
2 Eggs; beaten
One half cup Milk
One half teaspoon Almond extract
One half cup Ground almonds
3 tablespoon Brown sugar
2 tablespoon Sugar
One half teaspoon Allspice or cardamom
2 tablespoon Butter; melted
Milk; optional
Coarse sugar; optional

In a small mixing bowl soften yeast in warm water; set aside. In a large
mixing bowl, stir together flour, whole wheat flour, One fourth cup brown sugar,
salt, and the One half teaspoon nutmeg (or cardomom). Cut in the cold 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.

For filling: Stir together ground almonds, 3 tablespoons brown sugar,
sugar, and One half teaspoon allspice (or cardomom); 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
a large baking sheet lined with greased foil. Brush with half of the melted
butter. Sprinkle with half of the filling. Cover with another circle of
dough. Brush with remaining butter; sprinkle with remaining filling. Top
with the last dough circle.

With kitchen shears or a sharp knife, 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 to 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 a 350 oven for 30 to
35 minutes or until bread sounds hollow when tapped. Cool slightly on foil
on a rack. Serve warm. To serve, transfer bread to a serving platter; cut
into wedges.
Posted to FOODWINE Digest 4 October 96

Date: Fri, 4 Oct 1996 18:13:43 0400

From: Laura Hunter LHunter722@AOL.COM