You are here

Swedish Almond Braid

admin's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Sugar 3⁄4 Cup (12 tbs)
  Softened butter 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Sifted all purpose flour 5 1⁄2 Cup (88 tbs)
  Egg yolk 1
  Almond extract 3⁄4 Teaspoon
  Egg white 1 , slightly beaten
  Sugar 1⁄4 Cup (4 tbs)
  Slivered almonds 1⁄4 Cup (4 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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Ingredient: 
Almond
Cook Time: 
40 Minutes

Rate It

Your rating: None
4.37857
Average: 4.4 (14 votes)