Sweet Almond Twist Bread

So I absolutely had to try this recipe. I love almond croissants and pretty much anything that has almond paste involved and this loaf of bread did not let me down. This is a normal bread loaf with a literal twist.

The twisted loaf of bread is very fun to make and is a nice decorative patterns, however, I have made some changes to the recipe as I had a problem with my loaf catching in the oven. While it is a bread, it is sweet and definitely more of a dessert. The flavours would go really great with a hot chocolate or coffee (or even a warm milk with cinnamon).

There is a double rise so overall the recipe took about four hours start to finish.

The result (even with the slightly over-browned exterior) was absolutely amazing and we ate most of the loaf in a single sitting.

Hope you enjoy!

Sweet Almond Twist Bread

The recipe makes one loaf with 387 calories per 1/12 of the loaf.

IMG_6511

Ingredients:

Bread

  • 250ml whole milk
  • 50g butter
  • 2 tsp vanilla
  • 500g strong white bread flour
  • 50g castor sugar
  • 1 tsp. salt
  • 10g dry active yeast
  • 1 egg

Filling

  • 2 egg whites
  • 200g marzipan
  • 50 butter (softened)
  • 2 Tbs castor sugar
  • 50g ground almonds

Topping

  • 1 egg yolk
  • flaked almonds
  • 40g white chocolate (optional)

 

Preparation:

  1. In a small saucepan, heat the milk, vanilla and butter until just boiling. Remove from heat and allow to cool until only lukewarm.
  2. In a large bowl (or stand mixer with dough hook), place the flour and one side add the sugar and salt and on the other side add the yeast.            IMG_6488
  3. Add the egg and warm milk and mix to combine.
  4. Turn the mixer up to medium (or hand kneed) until the dough is smooth and stretchy.
  5. Place the dough into an oiled bowl, turn over once, cover and let rise for one hour until doubled in size.
  6. White the dough is rising, make the almond paste for the filling.
  7. In a food processor or blender, pulse the egg whites until frothy.     IMG_6489
  8. Break up the marzipan and add to the blender. Pulse until smooth.    IMG_6490
  9. Add the butter, sugar and ground almonds and pulse until combined and smooth. IMG_6492
  10. Line the base of a 9″ spring form cake pan.
  11. When the dough is finished rising, roll out into a rectangle measuring 18″ x 14″ on a well floured surface.
  12. Spread the almond filling over the dough leaving a 1″ gap around the edges.  IMG_6495
  13. Roll up the dough so it is still 18″ long.IMG_6496
  14. Cut the roll in half length wise, leaving is connected by about 1″ on one end.
  15. Twist up both sides. This is going to be messy.   IMG_6497
  16. Now take the long twist and starting from the outside of the pan, place the dough into a spiral in the pan (you may have to re-twist as you do this).
  17. Cover the pan and let rise for another hour, until the dough has puffed up to about double in size.
  18. Preheat the oven to 180 C.
  19. Cover the pan with foil and let bake for about 50-60 minutes. The centre of the loaf needs to get to 94 C or 200 F for the loaf to be done (it is worth measuring this with a thermometer!).
  20. When there is about 10-15 minutes left of the bake, remove the foil and brush egg yolk over the top and sprinkle on the almonds.
  21. When the bake is done, remove from the oven and let rest in the pan for at least 30 minutes.                                                IMG_6508
  22. Melt the white chocolate and drizzle over the top.                        IMG_6509
  23. Remove from the pan and let cool completely before serving.

Hope you enjoy!

 

Here is a printer friendly version:

Sweet Almond Twist Bread

Ingredients:

Bread

  • 250ml whole milk
  • 50g butter
  • 2 tsp vanilla
  • 500g strong white bread flour
  • 50g castor sugar
  • 1 tsp. salt
  • 10g dry active yeast
  • 1 egg

Filling

  • 2 egg whites
  • 200g marzipan
  • 50 butter (softened)
  • 2 Tbs castor sugar
  • 50g ground almonds

Topping

  • 1 egg yolk
  • flaked almonds
  • 40g white chocolate (optional)

Preparation:

  1. In a small saucepan, heat the milk, vanilla and butter until just boiling. Remove from heat and allow to cool until only lukewarm.
  2. In a large bowl (or stand mixer with dough hook), place the flour and one side add the sugar and salt and on the other side add the yeast.
  3. Add the egg and warm milk and mix to combine.
  4. Turn the mixer up to medium (or hand kneed) until the dough is smooth and stretchy.
  5. Place the dough into an oiled bowl, turn over once, cover and let rise for one hour until doubled in size.
  6. White the dough is rising, make the almond paste for the filling.
  7. In a food processor or blender, pulse the egg whites until frothy.
  8. Break up the marzipan and add to the blender. Pulse until smooth.
  9. Add the butter, sugar and ground almonds and pulse until combined and smooth.
  10. Line the base of a 9″ spring form cake pan.
  11. When the dough is finished rising, roll out into a rectangle measuring 18″ x 14″ on a well floured surface.
  12. Spread the almond filling over the dough leaving a 1″ gap around the edges.
  13. Roll up the dough so it is still 18″ long.
  14. Cut the roll in half length wise, leaving is connected by about 1″ on one end.
  15. Twist up both sides. This is going to be messy.
  16. Now take the long twist and starting from the outside of the pan, place the dough into a spiral in the pan (you may have to re-twist as you do this).
  17. Cover the pan and let rise for another hour, until the dough has puffed up to about double in size.
  18. Preheat the oven to 180 C.
  19. Cover the pan with foil and let bake for about 50-60 minutes. The centre of the loaf needs to get to 94 C or 200 F for the loaf to be done (it is worth measuring this with a thermometer!).
  20. When there is about 10-15 minutes left of the bake, remove the foil and brush egg yolk over the top and sprinkle on the almonds.
  21. When the bake is done, remove from the oven and let rest in the pan for at least 30 minutes.
  22. Melt the white chocolate and drizzle over the top.
  23. Remove from the pan and let cool completely before serving.
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