Almond-Filled Bread

Our family's traditional Christmas breakfast bread.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  tablespoon active dry yeast
• 1⁄4 cup sugar
• 1  teaspoon sugar
• 1⁄2 cup  warm milk (110F, 45C)
• 1⁄4 cup butter, melted and cooled
• 1⁄2 teaspoon salt
• 1  egg, beaten
• 2 1⁄3 cups all-purpose flour

• Glaze:

• 1  egg yolk
• 1  tablespoon milk

• Filling:

• 3⁄4 cup  finely ground  blanched almond
• 1⁄3 cup sugar
• 1  egg white, beaten
• 1  tablespoon milk
• 1⁄2 teaspoon  almond extract
• 1⁄4 cup  chopped  candied red cherries (optional)
• 2  tablespoons raisins

• Icing:

• 1  cup powdered sugar, sifted
• 1 -2  tablespoon hot water

• For decoration:

• 1 -2  tablespoon  toasted  slivered almonds
•  candied red cherries, quartered

Directions

1. In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
2. Let stand 5-10 minutes or until foamy.
3. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
4. Stir in 2 cups flour until combined.
5. Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
6. On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
7. Knead 8-10 minutes or until smooth and elastic.
8. Clean and grease bowl.
9. Place dough in greased bowl, turning to coat all sides.
10. Cover with a lightly damp towel.
11. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
12. To make filling, in a small bowl, blend ground almonds and sugar.
13. Stir in egg white, milk and almond extract until thoroughly blended.
14. Set aside.
15. Grease a 9" x 5" loaf pan.
16. Punch down dough.
17. On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
18. Spread almond mixture over dough to within 1/2 inch of edge.
19. Sprinkle chopped cherries and raisins over almond mixture.
20. Roll, jelly-roll style, starting at 1 short end.
21. Pinch ends to seal.
22. Place filled loaf, seam-side down, in greased pan.
23. Cover with a dry towel; let rise until doubled in bulk.
24. Preheat oven to 375degrees.
25. Beat egg with milk to make glaze.
26. Brush top of loaf with egg-yolk glaze.
27. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
28. Remove from pan; cool on a wire rack.
29. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
30. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
31. Let stand until icing is set.