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Almond Easter Bread
Almond Easter Bread
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
200 minutes
Indulgent almond-filled puff pastry, twisted with Easter eggs and a crunchy almond topping. Makes 2 decadent Easter breads.
Ingredients:
  • 0.5 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
  • 2 (.25 ounce) envelopes dry yeast
  • 0.33333334326744 cup white sugar
  • 2 eggs
  • 0.75 cup milk
  • 4.5 cups sifted all purpose flour, divided
  • 1 pound stick butter
  • 1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
  • 0.5 cup butter, softened
  • 0.5 cup white sugar
  • 6 dyed hard-cooked Easter eggs
  • 1 egg, beaten
  • 2 tablespoons additional white sugar for sprinkling, or as desired
  • 0.5 cup sliced almonds, divided
Instructions:
  • Combine 1/2 teaspoon of sugar with warm water in a 1-cup measuring cup, then sprinkle with yeast. Mix well until yeast is fully dissolved, then let it rest in a warm place for 10 to 15 minutes until frothy and doubled in size. In a large bowl, whisk together 1/3 cup of sugar, 2 raw eggs, salt, yeast mixture, milk, and 3 cups of flour using an electric mixer for 3 minutes to develop gluten. Gradually add the remaining flour and continue to beat for about 5 minutes until the dough is shiny, soft, and elastic. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
  • Lay sticks of butter 1 inch apart between 2 large sheets of waxed paper. Roll out into a 12-inch square, transfer onto a baking sheet, and freeze for 15 minutes.
  • On a well-floured surface, roll out the dough into an 18-inch square. Remove the top layer of waxed paper from the butter square and position it at an angle on top of the dough. Fold the points of the dough over the butter, meeting in the middle, and then fold the sides over the butter. Pinch the seams to enclose the butter in the dough.
  • Place the filled dough on a floured surface and roll it into a 12x24 inch rectangle. Fold it in half, then in half again to create a 6x12 inch square with four butter layers. Chill for 5 minutes. Roll out the dough to 12x24 inches, fold, and chill. Repeat rolling and folding one more time. Refrigerate for at least 1 hour or overnight.
  • Preheat the oven to 350°F (175°C) and prepare 2 baking sheets with parchment paper.
  • Cut the dough in half to reveal its buttery layers. Roll out one dough piece on a floured surface to a 30 by 9-inch rectangle. Slice the rectangle into three long strips, each 30 by 3 inches. Combine almond filling, 1/2 cup of butter, and 1/2 cup of sugar in a bowl; spread half of the filling down the center of the 3 strips. Fold the strips over the filling lengthwise, pinching the edges to seal in the filling. Braid the 3 ropes together, forming a ring shape. Seal the ends and repeat with the second dough piece and remaining filling to make a second braided pastry ring.
  • Arrange the pastries on the prepared baking sheets, reshaping them into even rings if needed. Place 3 hard-cooked Easter eggs between the braids on top of each pastry. Brush the pastries, including the eggs, with beaten egg, then sprinkle with extra white sugar and sliced almonds.
  • Bake in the oven until golden brown and crispy, for 40-45 minutes.

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