* Exported from MasterCook *
Bread, Almond Vanilla Twisted
Recipe By :Domestic Gothess
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Holidays
Nuts Posted
Snacks Stand Mixer
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"
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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.