Surprise Almond Braid Recipe
Surprise Almond Braid recipe is very precious to me because it was passed on to me by my mom. A great Dessert recipe is one like this. The most important ingredient in Surprise Almond Braid is Nuts. The secret of this Surprise Almond Braid recipe is something I am looking for too. Please try this Surprise Almond Braid recipe and let me know if you have managed to reveal it.
Ingredients
Yeast Dough:
1/4 cup (50 g) sugar
1/2 cup (125 ml) warm milk (110°F, 43°C)
1 pkg. active dry yeast
2-1/3 cups (350 g) all-purpose flour
1/2 teaspoon salt
4 tablespoons (50 g) butter
2 eggs
Filling & Glaze:
1/2 cup (50 g) ground almonds
1/3 cup (100 g) apricot jam
1/3 cup (50 g) raisins
1/2 cup (50 g) chopped almonds
1 egg yolk, beaten
1 tablespoon sugar
1 tablespoon water
Directions
To make yeast dough, stir 1 teaspoon sugar into milk and sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Add to flour mixture, combining to make a dough.
Knead dough 5 minutes on a floured surface.
Cover and let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
On a floured surface, roll out dough to an 18x12-inch (45x30-cm) rectangle.
Starting 3/4 inch (2 cm) from 1 end, mark into 3 equal strips lengthwise.
To make filling and glaze, mix ground almonds with apricot jam and spread over middle strip of dough.
Sprinkle with raisins and chopped almonds.
Cut the 2 outside strips into 3/4-inch (1.5-cm) wide slanting strips; crisscross strips over filling.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush braid with egg yolk.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and bake 10 minutes more or until golden brown.
Mix sugar and water.
Brush glaze over warm braid.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Add to flour mixture, combining to make a dough.
Knead dough 5 minutes on a floured surface.
Cover and let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
On a floured surface, roll out dough to an 18x12-inch (45x30-cm) rectangle.
Starting 3/4 inch (2 cm) from 1 end, mark into 3 equal strips lengthwise.
To make filling and glaze, mix ground almonds with apricot jam and spread over middle strip of dough.
Sprinkle with raisins and chopped almonds.
Cut the 2 outside strips into 3/4-inch (1.5-cm) wide slanting strips; crisscross strips over filling.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush braid with egg yolk.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and bake 10 minutes more or until golden brown.
Mix sugar and water.
Brush glaze over warm braid.
