Honey Almond Braid
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Scalded milk||1⁄2 Cup (8 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
|Grated orange rind||1 1⁄2 Teaspoon|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Blanched ground almonds||1 Cup (16 tbs)|
|Honey||1 1⁄4 Cup (20 tbs)|
|Melted butter/Margarine||3⁄4 Cup (12 tbs)|
|Blanched toasted almonds||1⁄4 Cup (4 tbs) (Whole)|
Dissolve the yeast in the water.
Mix the milk, salt, cardamom, sugar and shortening in a large mixing bowl until sugar is dissolved and shortening melted.
Cool to lukewarm.
Add the egg and orange rind and mix well.
Stir in 1 1/2 cups flour, then yeast.
Add remaining flour and beat well.
Scrape from sides of bowl and cover with a damp cloth.
Let rise in a warm place for about 1 hour and 30 minutes or until doubled in bulk.
Punch down and let rest for 10 minutes.
Divide into 3 parts.
Roll out each part on a floured surface to a 16 x 5-inch rectangle.
Mix the ground almonds, 3/4 cup honey and 1/2 cup butter for filling.
Spread 1/3 of the filling on each rectangle and roll from long side as for jelly roll.
Seal edge and ends.
Place on a greased baking sheet and braid, tucking ends under firmly.
Cover and let rise for about 30 minutes or until light.
Bake at 400 degrees for 20 to 25 minutes.
Split the whole almonds in halves and mix with remaining honey and butter.
Spread over the braid.
Serve warm or cold.