Almond Breakfast Round - cooking recipe

Ingredients

1 package active dry yeast
1/3 cup water (120 degree F. to 130 degree F.)
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 cardamom or 1/2 teaspoon nutmeg
1/2 cup cold butter
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 ground cardamom or 1/2 teaspoon allspice
2 tablespoons butter, melted
milk (optional)
coarse sugar (optional)

Preparation

In a small mixing bowl soften yeast in warm water; set aside.
In a large mixing 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 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, the 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 portion into a ball.
Cover and let rest for 10 minutes.
Gently roll out each portion of dough to a 10-inch circle.
Place 1 circle on a 12-inch 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 inch 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 at least 2 hours or up 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 degree F.
oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
Cool slightly on foil on a wire rack.
Serve warm.
To serve, transfer bread to a serving platter; cut into wedges.