Swedish Almond Braid Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 3/4 Cup (16 tbs) | |
| Softened butter | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Almond extract | 3/4 Teaspoon | |
| Egg white | 1 , beaten | |
| Sugar | 1/4 Cup (16 tbs) | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
Directions
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine milk, 3/4 cup sugar, butter and salt; stir till butter is melted and sugar is dissolved; cool.
Stir in 2 cups of the flour and beat well.
Add egg yolk, softened yeast, almond extract, and enough of the remaining flour to make soft dough.
Turn out on a lightly floured surface and knead till smooth and elastic, about 8 to 10 minutes.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover; let rise till almost double, about 2 hours.
Punch down and divide into 6 equal parts; form into balls.
Cover and let rest 10 minutes.
Roll each ball into a ropelike strip about 12 inches long.
Form into 2 braids, starting at the center and braiding toward each end.
Tuck under the ends.
Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans.
Cover; let rise in a warm place till almost double.
Brush tops of loaves with egg white.
Sprinkle with 1/4 cup sugar and the slivered almonds.
Bake in a moderate oven (350°) about 40 to 55 minutes.
Combine milk, 3/4 cup sugar, butter and salt; stir till butter is melted and sugar is dissolved; cool.
Stir in 2 cups of the flour and beat well.
Add egg yolk, softened yeast, almond extract, and enough of the remaining flour to make soft dough.
Turn out on a lightly floured surface and knead till smooth and elastic, about 8 to 10 minutes.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover; let rise till almost double, about 2 hours.
Punch down and divide into 6 equal parts; form into balls.
Cover and let rest 10 minutes.
Roll each ball into a ropelike strip about 12 inches long.
Form into 2 braids, starting at the center and braiding toward each end.
Tuck under the ends.
Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans.
Cover; let rise in a warm place till almost double.
Brush tops of loaves with egg white.
Sprinkle with 1/4 cup sugar and the slivered almonds.
Bake in a moderate oven (350°) about 40 to 55 minutes.
Chef
