*  Exported from  MasterCook  *

                          Almond Breakfast Round

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads & Rolls                   Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           Active dry yeast
     1/3  c             Water -- warm (105 to 115 F)
   2 1/2  c             Flour
   1      c             Whole wheat flour
     1/4  c             Brown sugar -- packed
     1/2  ts            Salt
     1/2  ts            Ground nutmeg or cardamom
     1/2  c             Butter -- cold
   2                    Eggs -- beaten
     1/2  c             Milk
     1/2  ts            Almond extract
     1/2  c             Ground almonds
   3      tb            Brown sugar
   2      tb            Sugar
     1/2  ts            Allspice or cardamom
   2      tb            Butter -- melted
                        Milk (optional)
                        Coarse sugar (optional)

In a small mixing bowl soften yeast in warm water; set aside.  In a
large mixing bowl, stir together flour, whole wheat flour, 1/4 c
brown sugar, salt, and the 1/2 ts nutmeg (or cardamom).  Cut in the
cold butter until mixture resembles fine crumbs.  Stir in the
softened yeast, eggs, milk and almond extract until combined.  Cover
and refrigerate for 1 to 2 hours or until dough is easy to handle.

For filling:

Stir together ground almonds, 3 tb brown sugar, sugar, and 1/2 ts
allspice (or cardamom); set aside.

Turn dough out onto a lightly floured surface; divide into
3 portions.  Shape each into a ball.  Cover and let rest for
10 minutes.  Gently roll out each piece of dough to a 10" circle.
Place one circle on a 12" pizza pan or a large baking sheet lined
with greased foil.  Brush with half of the melted butter.  Sprinkle
with half of the filling.  Cover with another circle of dough.  Brush
with remaining butter; sprinkle with remaining filling.  Top with the
last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12
wedges, cutting to within 1" of the center.  Carefully lift each
wedge and turn over twice to create a twist in each piece.  Cover
with plastic wrap and chill for 2 to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking.  If
desired, brush with milk; sprinkle with coarse sugar.  Bake in a
350 F oven for 30 to 35 minutes or until bread sounds hollow when
tapped.  Cool slightly on foil on a rack.  Serve warm.  To serve,
transfer bread to a serving platter; cut into wedges.

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