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Almond Sugar Twist

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  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Envelope)
  Warm water 1⁄4 Cup (4 tbs)
  Eggs 2
  Sifted all purpose flour 3 Cup (48 tbs)
  Almond paste 1⁄2 Cup (8 tbs)
  Cold water 3 Tablespoon
  Sliced almonds 1⁄4 Cup (4 tbs)

1. In a small saucepan, scald milk adding ¼ cup butter or margarine, ¼ cup sugar and salt over a moderate heat. Cool till lukewarm
2. In a large bowl place moderately hot water and sprinkle yeast. Stir till all the yeast is dissolved and then add the milk mixture.
3. In a small bowl, beat eggs, reserving 2 tablespoon for later use.
4. Add eggs to the yeast mixture, slowly add the 2 cups of flour beating continuously in vigorous motions until smooth. Then add the remaining flour, beating to form a smooth dough.
5. In a large greased bowl, place the dough and cover with a clean towel. Put in a warm place and allow to rise for 1 ¼ hour or until the dough become double in bulk
6. In a small bowl combine almond paste with remaining 1/2 cup butter or margarine, 3 tablespoons of remaining sugar, and 2 tablespoons of the cold water. Stir to form a paste.
7. By now the dough has risen. Punch the dough. On a lightly floured pastry board, knead until smooth and elastic.
8. Roll out to a rectangle, 20x10; spread with almond filling almost to edges. Starting at one long side, roll up, jelly-roll fashion. Place one end in the center of a greased large cooky sheet, then coil roll loosely round and round to make a "snail;" tuck, end under.
9. Cover with a clean towel and allow to rise again for 30 minutes, or until double in bulk.
10. Stir remaining 1 tablespoon water into saved beaten egg. This forms a pasty glaze before baking
11. Brush over "snail;" sprinkle with sliced almonds and remaining 1 tablespoon sugar.
12. Bake in moderate oven (375°) 30 minutes, or until golden and loaf gives a hollow sound when tapped.
13. Remove from baking sheet and cool on a wire rack.
14. Serve warm or cold with big pot of hot tea or coffee

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3451 Calories from Fat 1320

% Daily Value*

Total Fat 152 g234.2%

Saturated Fat 66.6 g333.2%

Trans Fat 0 g

Cholesterol 670.5 mg223.5%

Sodium 1171.2 mg48.8%

Total Carbohydrates 457 g152.3%

Dietary Fiber 20.2 g80.8%

Sugars 150.9 g

Protein 73 g145.1%

Vitamin A 67.1% Vitamin C 0.24%

Calcium 48% Iron 129.2%

*Based on a 2000 Calorie diet

Almond Sugar Twist Recipe