Description
This classic Almond Braid is a beautifully braided sweet yeast bread filled with a rich almond paste mixture and topped with sliced almonds and a delicate almond glaze. Perfect for breakfast, brunch, or a special dessert, this recipe requires a slow rise to develop flavor and a golden-baked finish that is both visually stunning and deliciously tender.
Ingredients
Dough Ingredients
- 3/4 teaspoon active dry yeast
- 2 tablespoons warm water
- 2 tablespoons sugar
- 1/2 cup whole milk, room temperature
- 1/2 cup butter, melted and cooled to room temperature
- 2 egg yolks, room temperature (reserve both egg whites in separate bowls)
- 2 cups all-purpose flour
Filling Ingredients
- 1/4 cup salted butter, room temperature
- 4 ounces almond paste
- 1 reserved egg white
- 3/4 cup powdered sugar
- 1/3 cup all-purpose flour
- 1/3 cup raw, unsalted almonds, chopped finely
Topping and Glaze
- Flour for dusting work surface
- 1 reserved egg white
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Activate Yeast: Add the yeast and warm water to the bowl of your mixer fitted with the paddle attachment. Let stand for a few minutes to dissolve the yeast completely and ensure it becomes bubbly.
- Mix Wet Ingredients: Add sugar, whole milk, melted butter, and egg yolks to the yeast mixture. Mix on low speed until combined.
- Add Flour: Gradually add the all-purpose flour. Mix gently and avoid over mixing; the dough should remain buttery, slightly sticky, yet manageable.
- Knead Dough: Remove the dough from the bowl and knead a few times on a floured surface until smooth. Wrap the dough tightly in plastic wrap and refrigerate for 8 to 12 hours to develop flavor and texture.
- Prepare Filling: In a separate bowl with the mixer whisk attachment, mix room temperature butter, almond paste, and one reserved egg white on medium-low speed until smooth and creamy.
- Add Dry Ingredients to Filling: Add powdered sugar and flour to the almond mixture. Mix on low speed until combined.
- Incorporate Almonds: Gently fold in the finely chopped raw almonds. Cover the filling and chill until ready to assemble.
- Roll Dough: Remove the dough from the refrigerator and place it on a floured surface. Shape into a rough rectangle and then roll it out to a 12-inch by 15-inch rectangle. Use extra flour as needed to prevent sticking.
- Trim Edges: Use a sharp knife to trim any uneven edges to create a clean rectangle.
- Fill Dough: Spoon the almond filling into the center third of the rectangle and pat it into an even layer.
- Cut Strips: Cut one-inch diagonal strips from the edges of the dough toward the filling on both sides.
- Form Braid: Fold the top and bottom edges over the filling, then alternately fold the strips from each side over the filling to create a braided effect.
- Proof: Cover the braid with a clean kitchen towel and let it rise in a warm place for 30 minutes.
- Preheat Oven and Prepare Topping: Preheat your oven to 375°F (190°C). Brush the braid with the remaining reserved egg white and sprinkle the sliced almonds over the top.
- Bake: Bake the almond braid for 20-25 minutes or until golden brown on top.
- Make Glaze: In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
- Cool and Glaze: Transfer the braid to a cooling rack and allow it to cool slightly before drizzling the almond glaze over the top.
- Serve: Slice and serve the almond braid warm or at room temperature.
Notes
- For best flavor, allow the dough to refrigerate overnight (8-12 hours) to develop richer taste and better texture.
- Be careful not to overmix the dough to keep it tender and buttery.
- Using room temperature ingredients helps them incorporate better.
- If almond paste is difficult to mix, warm it slightly to soften.
- You can substitute raw almonds with toasted almonds for a crunchier texture and deeper flavor.
- Glaze thickness can be adjusted by adding more or less milk.
- Store any leftovers in an airtight container; best eaten within 2 days.
