Swirled almond croissant loaf

Updated at: Thu, 17 Aug 2023 03:13:54 GMT

Step 1

For the dough, in a mixing bowl, or a stand mixer fitted with a dough hook attachment, combined 3 1/2 cups of the flour with the sugar, yeast, and salt. Make a well in the center and add three 3/4 cup warm tap water along with the warmed milk, Maple syrup, oil, and egg. Mix it all into a shaggy dough, then knead on medium low speed until smooth, springy ball of dough forms, about 4 to 5 minutes, adding more flour if the dough is sticky.

Step 2

Form the dough into a ball and transfer it to a lightly greased bowl. Cover with plastic wrap or a dinner plate and let the dough rise in a warm spot until doubled in bulk, 1 1/2 to 2 hours.

Step 3

Meanwhile, make the filling by beating the butter and sugar in a mixing bowl, or a stand mixer fitted with a paddle attachment, on high speed until well combined. At the egg, egg white, and both extracts and beat to combine. In a separate bowl, stir together the almond flour, icing sugar, all purpose flour, and salt. At the dry ingredients to the butter mixture and mix on low to combine.

Step 4

When the dough has risen, punch it down, give yourself a thumbs up, then turn it out onto a floured work surface. Roll the dough into a rectangle, about 15x18 in, and evenly spread the filling on top, going right to the edges. Starting at one of the longer edges, roll the dough tightly into a log and pinch the seams shut. Using a sharp knife and starting about 1 inch from one end of the log cut down the length of the log so you have two halves attached at one end.

Step 5

With the exposed feeling edge of each side of the log facing up twist the two sides together by carefully lifting one over the other like you would a braid. Spiral the twist into a round loaf around the uncut end of the dough, keeping the filling Edge facing up, then transfer to a large piece of parchment paper. Place the parchment and dough in a eight or nine inch round baking pan cover with a mixing bowl and allow to rise for 1- 1 1/2 hours until puffy and almost doubled in size.

Step 6

Preheat your oven to 375° f

Step 7

Make the topping by beating together the egg yolk and milk. Brush this over the top of the unbaked loaf and scatter the sugar then the almonds over the top. Bake the loaf for about 40 to 45 minutes until golden brown and Hollow sounding when tapped, or the internal temperature reaches between 190° Fahrenheit and 200° fahrenheit. If the loaf is becoming too brown when baking, place a loose tent of aluminum foil over it while it continues to bake. Allow the loaf to cool in the pan for 20 minutes before lifting it out onto a wire rack to cool completely. Cover the loaf and store at room temperature for up to 5 days.

1 liked

0 disliked

Crispy

Delicious

Moist

Special occasion

Sweet