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Sweet Almond Braid

Yield 1 coffeecake


  • Dough:
  • 3 to 3 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter or margarine
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Almond Filling:
  • 1 1/2 cups finely chopped almonds
  • 1/2 cup sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 egg, slightly beaten
  • Egg Glaze:
  • 1 egg white
  • 1 teaspoon water
  • Almond Glaze:
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • Sliced almonds

How to Make It

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

    Divide dough into 3 equal pieces; roll each piece to 18 x 6-inch rectangle. Spread 1/3 Almond Filling over each rectangle, leaving 1/2-inch border. Starting at long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Braid 3 dough rolls; pinch ends and tuck under to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    Combine egg white and water; brush over braid. Bake at 350°F for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with Almond Glaze; sprinkle with almond slices.

    Almond Filling Combine almonds, sugar, butter, almond extract, vanilla and egg in a medium bowl. Stir to blend.

    Almond Glaze Stir together powdered sugar, almond extract and enough milk to reach desired consistency.