Braided Yeast Bread with Candied Almond Filling
Source: https://www.meranermuehle.it/rcp_recipe/braided-yeast-bread-with-candied-almond-filling
Baking/cooking time
40 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 Braided Yeast Bread
| 500 | g | Mix for sweet braid |
| 175 | g | water, 26°C |
| 1 | egg, room temperature | |
| 35 | g | butter, very soft |
| For the candied almonds | ||
| 100 | g | brown sugar |
| 50 | g | water |
| 1 | tablespoons | cinnamon |
| 100 | g | Almonds Bio |
| For the filling | ||
| q.s. | candied almonds | |
| 125 | g | very soft butter |
| q.s. | egg for brushing |
Preparation
- Cook the sugar, cinnamon, and water for the candied almonds until the sugar begins to caramelize, then stir in the almonds. Mix until the almonds are coated with the sugar mixture. Pour onto baking paper and let cool.
- Place the mix, water, and egg in a bowl and knead for 8 minutes at medium speed, then gradually knead in the butter in small pieces. Let the dough rise for 30 minutes at 30°C.
- For the filling, finely grind the candied almonds and mix well with the butter. Grease a loaf pan and dust with flour.
- Roll out the dough thinly on a work surface, spread the almond butter evenly on it, and roll it up lengthwise. Cut the roll lengthwise down the middle, leaving 2 cm of one end uncut. Twist the two halves around each other and place in the loaf pan. Cover with a kitchen towel and let rise for 30 minutes at 30°C.
- Preheat the oven to 180°C (top and bottom heat).
- Brush the braid with beaten egg and bake in the oven for about 40 minutes.
Almonds Bio
Le mandorle biologiche del Molino Merano sono ideali come snack energetico da sgranocchiare tra un pasto e l'altro, e come ingrediente per dolci da forno o pane. Grazie alle sue proprietà, la mandorla era apprezzata già nel Medioevo. Oltre a proteine di alta qualità e grassi vegetali con acidi grassi insaturi, la mandorla contiene anche numerose vitamine e minerali.
250 g
€7.10
CATEGORY
