Almond Breakfast Round

READY IN: 24hrs 35mins




  • 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.