Almond Braid Recipe

Name: Almond Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 teaspoon active dry yeast; 2 tablespoons warm water; 2 tablespoons sugar; 1/2 cup butter melted and cooled to room temperature; 1/2 cup whole milk room temperature; 2 egg yolks room temperature, reserve both egg whites in separate bowls; 2 cups flour all-purpose; 1/4 cup salted butter room temperature; 4 ounces almond paste; 1 egg white reserved; 3/4 cup powdered sugar; 1/3 cup all purpose flour; 1/3 cup unsalted almonds chopped finely; flour for dusting work surface; 1 egg white reserved; 1/4 cup sliced almonds; 1/2 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon almond extract

Servings: persons

3/4 teaspoon active dry yeast
2 tablespoons warm water
2 tablespoons sugar
1/2 cup butter melted and cooled to room temperature
1/2 cup whole milk room temperature
2 egg yolks room temperature, reserve both egg whites in separate bowls
2 cups flour all-purpose
1/4 cup salted butter room temperature
4 ounces almond paste
1 egg white reserved
3/4 cup powdered sugar
1/3 cup all purpose flour
1/3 cup unsalted almonds chopped finely
flour for dusting work surface
1 egg white reserved
1/4 cup sliced almonds
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon almond extract

1
Add yeast and warm water to the bowl of the KitchenAid(R) Artisan(R) Series 5-Quart Tilt-Head Stand Mixer fitted with the flat beater. Let stand for a few minutes to dissolve the yeast. Add sugar, milk, butter and egg yolks and mix on low speed (2 or 3). Gradually add in the flour. Do not over mix. The dough should be slightly sticky to the touch, but manageable. Remove the dough from the bowl and knead a few times until smooth on a floured surface. Wrap in plastic wrap and refrigerate for 8-12 hours.
2
Chop your almonds in the KitchenAid(R) 3.5 Cup Food Chopper with a few pulses till the nuts are finely chopped. Add butter, almond paste, and egg white to the bowl of the Stand Mixer fitted with the whisk. Mix on medium low speed (2 or 3) until smooth. Then add powdered sugar and flour and continue to mix. Lastly, mix in the chopped almonds until well incorporated. Cover and chill until ready to assemble.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 teaspoon active dry yeast, 2 tablespoons warm water, 2 tablespoons sugar, 1/2 cup butter melted and cooled to room temperature, and more.

Yes, Almond Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Braid

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