Sweet Almond Twist Bread
Sweet Almond Twist Bread
Easy Refrigerator-Proofed Almond Twist Bread
Have you found making yeasted breads difficult and time-consuming? Discover how simple and rewarding it can be with refrigerator proofing! This Almond Twist Bread offers a delightful texture and subtle nutty flavor, perfect for a weekend treat or a special breakfast.
Dough Ingredients- 1/4 cup brown sugar
- 1/2 tsp nutmeg
- 1/2 cup butter (softened)
- 2 large eggs (room temperature)
- 1/2 cup milk (room temperature)
Almond Filling- 1/2 cup almond flour
- 3 tbsp brown sugar
- 2 tbsp white sugar
- 2 tbsp melted butter
- 2 tbsp milk
- 2 tbsp coarse sugar for topping
Yeast Activation Mixture- 7g instant dry yeast
- 1/3 cup warm water (approx. 105-115°F or 40-46°C)
- 1/2 cup almond flour
- 3 tbsp brown sugar
- 2 tbsp white sugar
- 2 tbsp melted butter
- 2 tbsp milk
- 2 tbsp coarse sugar for topping
Yeast Activation Mixture- 7g instant dry yeast
- 1/3 cup warm water (approx. 105-115°F or 40-46°C)
Cooking Instructions
Step 1
1. Preheat your oven to 350°F (180°C). 2. In a large bowl, combine all the dough ingredients (brown sugar, nutmeg, softened butter, eggs, and milk). Add the yeast activation mixture (yeast dissolved in warm water) to the bowl. 3. Mix and knead the ingredients until a smooth, cohesive dough forms. This will take about 10-15 minutes of vigorous kneading. Once the dough is smooth and elastic, place it in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for the first proof. If you plan to bake the bread tomorrow, place it in the refrigerator today. The first proof can range from a minimum of 3 hours up to 24 hours; a longer cold fermentation will develop richer flavors.
Step 2
4. The next day, remove the dough from the refrigerator and gently punch it down to release the air. Divide the dough into 3 equal portions. Shape each portion into a ball and let them rest, covered, for about 10-15 minutes (this is called bench rest and makes the dough easier to handle).
Step 3
5. Roll out each dough ball into a circle approximately 10 inches (25 cm) in diameter. Lightly grease a pizza pan or baking sheet. Place one rolled-out dough circle onto the prepared pan. Brush it with some of the melted butter, then sprinkle evenly with the almond filling mixture (almond flour, brown sugar, white sugar, melted butter, and milk). Place another dough circle on top, brush with butter, and sprinkle with filling. Repeat this layering process one more time, ending with the third dough circle and filling. Using kitchen scissors or a pizza cutter, cut the dough into 16 equal wedges, starting from the center but leaving a 1-inch (2-3 cm) circle in the middle uncut.
Step 4
7. Gently twist each wedge about 3 times to create the characteristic twisted look. 8. Arrange the twisted dough pieces on a baking sheet. Cover loosely with plastic wrap and let them undergo a second proof in a warm place for about 30 minutes. 9. Once the second proof is complete, gently brush the tops of the bread with milk and then sprinkle evenly with the coarse sugar for a sweet crunch and attractive finish.
Step 5
10. Place a small oven-safe dish filled with water on the bottom rack of your preheated 180°C (350°F) oven. This will create steam during baking. Bake the proofed bread for 30-35 minutes, or until golden brown. 11. Remove the bread from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. Enjoy!
