Almond Sweet Roll.
Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, almond sweet roll. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Almond Sweet Roll is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Almond Sweet Roll is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook almond sweet roll using 21 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Almond Sweet Roll:
- Get of Dough.
- Make ready 120 of ml/g warm milk.
- Get 4 g (1 tsp) of granulated sugar, for yeast.
- Make ready 3 g (1 tsp) of instant yeast.
- Get 260 g of all-purpose flour.
- Prepare 50 g of granulated sugar.
- Take 3 g (1/2 tsp) of table salt.
- Take 1 of whole egg, lightly beaten.
- Make ready 37 g of unsalted butter, melted.
- Get of Filling.
- Take 130 g of almond flour/ground almond.
- Prepare 50 g of powdered sugar.
- Prepare 0.75 g (1/8 tsp) of table salt.
- Get 1 of egg white.
- Prepare 1 of whole egg.
- Take 5 ml (1 tsp) of almond extract.
- Take of Glazing.
- Make ready 70 g of powdered sugar.
- Take 15 of ml/g (1 tbsp) milk.
- Take 2.5 ml (1/2 tsp) of almond extract.
- Take of toasted almond slices for topping.
Steps to make Almond Sweet Roll:
- Make the dough: Dilute 1 teaspoon of sugar into the warm milk (about 120°F/49°C). Sprinkle the yeast and let sit for 5 – 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used..
- In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball..
- Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface..
- Knead the dough for 10 – 15 minutes. Once it turns smooth, elastic, and not tacky, round it into a ball..
- Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size..
- Make the filling: Place flour, sugar, and salt into a food processor. Pulse until roughly combined. Add eggs and almond extract. Thoroughly mix with a few more pulse..
- Shape the dough: Transfer dough onto a work surface. Roll it out in a 11×14 inch (28×36 cm) rectangle. Spread the almond mixture on top..
- From the short edge, roll the dough until the end to form a log..
- With a floured serrated knife, slice the log into 9 even pieces. Wipe clean and re-flour the knife after every cut because the almond filling is rather sticky. Arrange in a lightly greased 8-inch square pan. Cover with a damp cloth or a plastic wrap until it is 1.5x bigger in size for 30 minutes to 1 hour depending on the surrounding warmth..
- Brush the top with milk or heavy cream. Bake in a preheated oven at 350°F (180°C) for 30 – 40 minutes or until golden brown. Let cool on a cooling rack..
- Make the glazing: simply stir everything to combine. If you find the glazing too runny, use less milk/cream or add more sugar..
- Once cool, remove the bread from its pan. Drizzle the glazing across the top and sprinkle some toasted almonds..
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