John Myers
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Almond Braid
The perfect almond braid recipe with a picture and simple step-by-step instructions.
- 500 g Yeast dough
Nut filling
- 200 g Ground almonds
- 50 g Breadcrumbs
- 75 g Powdered sugar
- 0,25 tsp Cinnamon powder
- 2 Pc. Protein
- 100 g Cream
- 2 tbsp Sugar
- 3 tbsp Melt butter
glaze
- 150 g Powdered sugar
- 1 tbsp Water
Nut mass
- Mix the ground almonds, breadcrumbs and cinnamon with powdered sugar, roast in a pan without fat and allow to cool.
- Mix the egg white and cream and whip until creamy, only now stir in the sugar. Gently stir both mixtures together.
Roll the yeast dough
- Knead the yeast dough and roll out into a rectangle: approx. 30x40cm. Brush with the melted butter. Now put on the nut mixture and do not spread it evenly all the way to the edge. Roll up lengthways.
- Bake oven to 170 ° C, switch on air circulation.
- Put the roll together at the top and cut it open lengthways 2-3cm below. (see pictures) Twist the two parts together with the cut surfaces facing upwards. Let rest for 15 minutes on the baking sheet with parchment paper or in a bread pan. Then off to the oven.
- Baking time 40-45 minutes. Meanwhile, mix powdered sugar and water (or a schnapps … kirsch, pear, almond liqueur …) and glaze the braid after cooling. Voila!
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