*  Exported from  MasterCook  *
 
                           Almond Breakfast Round
 
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads & Rolls                   Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
      1/3  cup           warm water (105 to 115)
    2 1/2  cups          flour
    1      cup           whole wheat flour
      1/4  cup           brown sugar -- packed
      1/2  teaspoon      salt
      1/2  teaspoon      ground nutmeg or cardamom
      1/2  cup           cold butter
    2                    eggs -- beaten
      1/2  cup           milk
      1/2  teaspoon      almond extract
      1/2  cup           ground almonds
    3      tablespoons   brown sugar
    2      tablespoons   sugar
      1/2  teaspoon      allspice or cardamom
    2      tablespoons   butter -- melted
                         Milk -- optional
                         Coarse sugar -- optional
 
 In a small mixing bowl soften yeast in warm water; set aside.  In a large
 mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
 salt, and the 1/2 teaspoon nutmeg (or cardomom).  Cut in the cold butter
 until mixture resembles fine crumbs.  Stir in the softened yeast, eggs, milk
 and almond extract until combined.  Cover and refrigerate for 1 to 2 hours or
 until dough is easy to handle.
 
 For filling:  Stir together ground almonds, 3 tablespoons brown sugar, sugar,
 and 1/2 teaspoon allspice (or cardomom); set aside.
 
 Turn dough out onto a lightly floured surface; divide into 3 portions.  Shape
 each into a ball.  Cover and let rest for 10 minutes.  Gently roll out each
 piece of dough to a 10″ circle.  Place one circle on a 12″ pizza pan or a
 large baking sheet lined with greased foil.   Brush with half of the melted
 butter.  Sprinkle with half of the filling.  Cover with another circle of
 dough.  Brush with remaining butter; sprinkle with remaining filling.  Top
 with the last dough circle.
 
 With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges,
 cutting to within 1″ of the center.  Carefully lift each wedge and turn over
 twice to create a twist in each piece.  Cover with plastic wrap and chill for
 2 to 24 hours before baking.
 
 Let stand at room temperature for 20 minutes before baking.  If desired,
 brush with milk; sprinkle with coarse sugar.  Bake in a 350 oven for 30 to 35
 minutes or until bread sounds hollow when tapped.  Cool slightly on foil on a
 rack.  Serve warm.  To serve, transfer bread to a serving platter; cut into
 wedges.
 
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