Almond-Filled Bread

Recipe by Beloops
READY IN: 1hr 30mins
YIELD: 1 loaf


  • 1
    tablespoon active dry yeast
  • 14
    cup sugar
  • 1
    teaspoon sugar
  • 12
    cup warm milk (110F, 45C)
  • 14
    cup butter, melted and cooled
  • 12
    teaspoon salt
  • 1
    egg, beaten
  • 2 13
  • Glaze:
  • 1
    egg yolk
  • 1
    tablespoon milk
  • Filling:
  • 34
    cup finely ground blanched almond
  • 13
    cup sugar
  • 1
    egg white, beaten
  • 1
    tablespoon milk
  • 12
    teaspoon almond extract
  • 14
    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


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