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Almond Vanilla Twisted Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 26 Dec 2016 18:32:07 -0800
v116.n048.2
* Exported from MasterCook *

                        Bread, Almond Vanilla Twisted

Recipe By     :Domestic Gothess
Serving Size  : 14    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
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    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Bread:
    240      milliliters  whole milk -- (1C)
    50             grams  butter -- scant 1/4C
    2          teaspoons  vanilla extract -- or 1 vanilla pod
    500            grams  white bread flour -- (4 1/4C)
    50             grams  sugar -- (1/4C)
    1           teaspoon  salt
    10             grams  instant yeast -- (3 tsp)
    1                     egg -- beaten
                          Filling:
    2             medium  egg whites
    200            grams  marzipan -- (7 oz)
    50             grams  softened butter -- (scant 1/4C)
    2        tablespoons  sugar
    50             grams  ground almonds -- (2 oz)
                          To Finish:
    1                     egg yolk -- beaten with a littlle milk
                          slivered almonds -- or flaked

Place the milk, butter and vanilla in a pan and heat until just 
boiling. Remove from the heat and leave to cool until lukewarm 
(scalding the milk like this helps to make the finished loaf softer).

Place the flour in a large bowl (the bowl of your stand mixer if you 
have one) and add the yeast to one side and the sugar and salt to the 
other. Add the egg and the lukewarm milk (scrape the seeds out of the 
vanilla pod if using, then remove the pod) and mix it all together 
until it forms a sticky dough.

Knead either with the mixer or by hand on an un-floured surface until 
the dough is smooth and stretchy. If you are kneading by hand it will 
be quite sticky to start with, but after a few minutes of kneading it 
will become smooth (you may need to prise it off the work surface 
with a dough scraper).

Place in a clean lightly oiled bowl and cover with oiled clingfilm. 
At this point you can either let it rise for an hour or so at room 
temperature until doubled in size, or place the dough in the fridge 
to rise overnight.

If you have left the dough in the fridge overnight, let it sit out 
for about half an hour to come up to room temperature.

Meanwhile, make the filling. Place the egg whites in a food processor 
and pulse until they are frothy. Crumble in the marzipan and continue 
to pulse until smooth. Add the butter, sugar and ground almonds and 
pulse again until combined.

Line the base of a deep, 23cm/9" round, removable base cake tin with 
greaseproof paper.

Roll the dough out on a lightly floured surface into an 
36x46cm/18x14" rectangle. Spread the filling all over the dough 
leaving an inch gap around the edges.

Roll the dough up from the long side (like making cinnamon rolls),cut 
the roll of dough in half lengthways, leaving an inch or so at the 
top uncut. This next part is messy, be prepared to get almond filling 
everywhere...Twist the dough all the way along so that it so that it 
has a coiled appearance. Coil the length of twisted dough into the 
prepared cake tin in a spiral shape.

Cover loosely with oiled clingfilm and set aside to rise for an hour 
or so until risen and puffy.

Heat the oven to 200C/400F/gas mark 6.

Brush the risen dough with the beaten egg yolk and scatter over the 
flaked almonds. Bake for 50-60 minutes, covering with tin foil once 
the top is brown. It is done when the centre measures 94C/200F on a 
probe thermometer.

Leave to cool in the tin on a wire rack for at least half an hour 
before unmoulding.

Source:
    "domesticgothess.com"
S(Internet address):
    "http://domesticgothess.com/blog/2015/03/03/almond-vanilla-twisted-bread";
Yield:
    "1 loaf"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.6% 
calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 
48mg Cholesterol; 238mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean 
Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.