Recipe by Annacia
This is a delicious bread with the work left out. This is perfect to make into Thanksgiving dinner rolls. I prefer to use the machine to make the dough and then bake it in the oven. Baking time is however long it takes your machine.
Top Review by CraftScout
Delicious! This makes for wonderful sticky buns. I used my dough cycle, and pulled out the INCREDIBLY STICKY dough, tried to work with it, and ended up dropping blobs onto a pan to rise again for a couple of hours (during dinner). Then I baked them at 325 for 20 minutes, pulled them glazed them, and my family devoured them. The buns were delicious, but I think next time, I will make a loaf out of this, and save myself the trouble! :) Thank you for posting, made for ZWT4.
- 3 cups flour
- 1 cup milk
- 3⁄4 cup chopped hazelnuts or 3⁄4 cup almonds, toasted
- 1 egg
- 3 tablespoons sugar
- 3 tablespoons margarine or 3 tablespoons butter
- 2 tablespoons Amaretto or 2 tablespoons hazelnut-flavored liqueur
- 1 teaspoon active dry yeast
- 3⁄4 teaspoon salt
- 1⁄2 cup sifted powdered sugar
- 1 tablespoon Amaretto or 1 tablespoon hazelnut-flavored liqueur or 1⁄2 teaspoon almond extract
- toasted chopped hazelnuts (optional) or almonds (optional)
Directions See How It's Made
- According to the manufacturer's directions add the flour, milk, nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to a bread machine pan, .
- Bake and cool as directed.
- Drizzle cooled bread with Amaretto Glaze. If desired, top with additional nuts. Makes 1 - 1-1/2 pound loaf (24 servings).
- Amaretto Glaze: In a small bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon amaretto or hazelnut liqueur or 1/2 teaspoon almond extract, and enough milk (1 to 2 teaspoons) to make a glaze consistency.