You may also like
Categories:
all-purpose sugar yeast lemon zest salt milk water butter egg egg yolk almond paste almonds egg white lemon zest egg water butter sugar almond vanilla milk slivered almonds
Viewed: 40 - Published at: 2 years agoIngredients
- 3-1/2 to 4 cups all-purpose flour
- 1/3 cup sugar
- 2-1/4 teaspoons quick-rise yeast
- 1 tablespoon grated lemon zest peel
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1/4 cup water
- 1/4 cup butter, cubed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/3 cup almond paste
- 1/3 cup finely chopped almonds
- 1 large egg white, room temperature
- 1 tablespoon grated lemon zest
- 1 large egg
- 1 tablespoon water
- 2 tablespoons butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- 1/4 cup slivered almonds, toasted
Method
- In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle.
- In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
- Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.
