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Almond-Filled Bread

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“Our family's traditional Christmas breakfast bread.”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon active dry yeast
  • 14 cup sugar
  • 1 teaspoon sugar
  • 12 cup warm milk (110F, 45C)
  • 14 cup butter, melted and cooled
  • 12 teaspoon salt
  • 1 egg, beaten
  • 2 13 cups all-purpose flour
  • Glaze:
  • 1 egg yolk
  • 1 tablespoon milk
  • Filling:
  • 34 cup finely ground blanched almond
  • 13 cup sugar
  • 1 egg white, beaten
  • 1 tablespoon milk
  • 12 teaspoon almond extract
  • 14 cup chopped candied red cherries (optional)
  • 2 tablespoons raisins
  • Icing:
  • 1 cup powdered sugar, sifted
  • 1 -2 tablespoon hot water
  • For decoration:
  • 1 -2 tablespoon toasted slivered almonds
  • candied red cherries, quartered

Directions

  1. In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
  2. Let stand 5-10 minutes or until foamy.
  3. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
  4. Stir in 2 cups flour until combined.
  5. Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
  6. On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
  7. Knead 8-10 minutes or until smooth and elastic.
  8. Clean and grease bowl.
  9. Place dough in greased bowl, turning to coat all sides.
  10. Cover with a lightly damp towel.
  11. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  12. To make filling, in a small bowl, blend ground almonds and sugar.
  13. Stir in egg white, milk and almond extract until thoroughly blended.
  14. Set aside.
  15. Grease a 9" x 5" loaf pan.
  16. Punch down dough.
  17. On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
  18. Spread almond mixture over dough to within 1/2 inch of edge.
  19. Sprinkle chopped cherries and raisins over almond mixture.
  20. Roll, jelly-roll style, starting at 1 short end.
  21. Pinch ends to seal.
  22. Place filled loaf, seam-side down, in greased pan.
  23. Cover with a dry towel; let rise until doubled in bulk.
  24. Preheat oven to 375degrees.
  25. Beat egg with milk to make glaze.
  26. Brush top of loaf with egg-yolk glaze.
  27. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
  28. Remove from pan; cool on a wire rack.
  29. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
  30. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
  31. Let stand until icing is set.

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