Italian Almond Braid
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105ÃÂ°-115ÃÂ°F)|
|Unsalted butter||6 Tablespoon, softened|
|Almond extract||1⁄2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Almond paste||1⁄4 Cup (4 tbs) (Topping)|
|Egg white||1 (Topping)|
|Sugar||1 Tablespoon (Topping)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine butter, sugar, egg, salt, and almond extract in mixing bowl. Mix thoroughly.
2 Add 1 1/2 cups flour and yeast mixture to butter mixture. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Using mixer, beat almond paste, egg white, and sugar until smooth. Divide into 3 equal pieces and braid.
6 Place on greased baking sheet. Brush the topping on braid. Let rise in warm place until double€”about 30 minutes.
7 Bake in a preheated 350°F oven about 25-30 minutes or until done. Cool on wire rack.