Almond Filled Rolls for 12 (Abm)
- Ready In:
- 1hr 2mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 236.59 ml milk
- 1 egg
- 44.37 ml margarine or 44.37 ml butter, cut up
- 946.36 ml bread flour
- 44.37 ml granulated sugar
- 4.92 ml salt
- 7.39 ml active dry yeast or 7.39 ml bread machine yeast
- 226.79 g can almond paste, crumbled
- 59.14 ml granulated sugar
- 14.79 ml all-purpose flour
- 1 egg yolk
- milk (optional)
- red colored coarse sugar (optional) or plain coarse sugar (optional)
directions
- Add the first 7 ingredients to a 2-pound bread machine according to the manufacturers directions.
- Select the dough cycle.
- When cycle is complete, remove dough from machine, punch down, cover and let rest for 10 minutes.
- Meanwhile, in a medium mixing bowl beat together almond paste, the 1/4 cup granulated sugar, 1 tablespoon all-purpose flour and 1 egg yolk until smooth (Or, combine the ingredients in a food processor bowl. Cover and process until the mixture clings together.)
- On a lightly floured surface, roll dough into a 27x10-inch rectangle.
- Cut into twelve 10x2-1/4-inch strips.
- Divide almond mixture into 12 portions; roll each portion into a 9-1/2-inch-long rope.
- Place a rope lengthwise down center of each strip of dough.
- Fold dough in half lengthwise to enclose filling; moisten edges of dough; seal.
- Place, seams down, on greased large baking sheets.
- Form each filled strip into a heart shape; moisten ends and pinch together at base of heart to seal.
- Cover and let rise in a warm place for 30 to 40 minutes or until nearly double.
- If desired, brush with a little milk and sprinkle with coarse sugar.
- Bake in a 350 degree F. oven for 12 to 15 minutes or until golden.
- Remove from baking sheets; cool on wire racks.
- Makes 12.
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