|1 pack||Active dry yeast|
|⅓ cup||Warm water (105 to 115)|
|1 cup||Whole wheat flour|
|¼ cup||Brown sugar; packed|
|½ teaspoon||Ground nutmeg or cardamom|
|½ cup||Cold butter|
|½ teaspoon||Almond extract|
|½ cup||Ground almonds|
|3 tablespoons||Brown sugar|
|½ teaspoon||Allspice or cardamom|
|2 tablespoons||Butter; melted|
|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, ¼ cup brown sugar, salt, and the ½ teaspoon nutmeg (or cardomom). 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 tablespoons brown sugar, sugar, and ½ teaspoon allspice (or cardomom); 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 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.
Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:43 -0400 From: Laura Hunter <LHunter722@...>
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