MEXICAN CHOCOLATE LOAF
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 22
Steps:
- Prepare the loaf: Line a baking sheet with parchment paper. Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour and cayenne in a food processor and pulse to make a paste.
- On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Place seam-side down on the baking sheet; refrigerate until firm, 30 minutes.
- Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef's knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
- Preheat the oven to 350 degrees F. Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes.
- Make the topping: Combine the sugar and cinnamon in a bowl. Brush the warm loaf with the melted butter and sprinkle with some of the cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
ALMOND RASPBERRY BRAID
Make and share this Almond Raspberry Braid recipe from Food.com.
Provided by Pinay0618
Categories Healthy
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put butter and milk in a small dish and melt in microwave. Cool to luke-warm.
- Add warm water (between 100-110°F) to a medium bowl. Note: Water that is too warm will kill the yeast so be careful. Sprinkle yeast and one teaspoon of sugar into water. Whisk until dissolved and let stand for 10 minutes or until bubbly and doubled in volume.
- Add remaining 1/2 cup sugar, eggs, salt, lemon peel, cardamom and milk mixture to yeast. Whisk until will mixed.
- Add flour, one cup at a time, mixing well between each cup. The dough is done when it pulls away from the side of the bowl and forms a ball.
- Turn dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.
- Oil a bowl big enough to allow dough to double in size. Form the dough into a ball and place in bowl, turning once so the top is coated with oil.
- Cover bowl with wax paper and a towel. Let rise for one hour or until dough is doubled in size.
- Meanwhile, line a cookie sheet with parchment paper, or lightly grease it.
- Punch down dough. Flour work surface and roll dough into a 10" X 14" rectangle. Transfer to the cookie sheet.
- With the back of a knife, mark the dough lengthwise into three long 14" lanes of equal size.
- For braiding strips, cut the two outer lanes into angled strips a little more than an inch wide. Tip: kitchen shears are easier for this step than a knife.
- Spread the raspberry preserves down the center lane. Slice the Almond Paste into thin coins and lay over the preserves.
- Braid the strips one side over the other, covering the raspberry and Almond Paste. Give a gentle pull to keep the braid neat. Cover braid with towel and let rise 40-60 minutes.
- Preheat oven to 350°F, with rack in middle.
- Whisk egg white with 1 teaspoon water and brush onto braid. Bake for 30 minutes or until golden brown and braid sounds hollow when tapped.
Nutrition Facts : Calories 396.1, Fat 12.2, SaturatedFat 4, Cholesterol 55.6, Sodium 182.5, Carbohydrate 64.3, Fiber 2.5, Sugar 28.2, Protein 8.1
ALMOND CINNAMON BRAID
Presented in the Simple & Delicious Mag from Dec '06 and submitted by N. Gunn. I've not had to change one thing. This is a recipe that uses refrigerated crescent rolls. Passive time includes up to 15 minutes baking and 10 minutes cooling.
Provided by HokiesMom
Categories Breads
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Line a 15x10x1" baking pan with parchment paper.
- Unroll crescent dough into prepared pan; seal seams and perforations.
- Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
- On each long side, cut 1-inch wide strips about 2.5 inches into center.
- Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
- Bake at 375 for 10-15 minutes or until golden brown.
- Cool for 10 minutes and remove to a wire rack.
- For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
- Drizzle over braid and then sprinkle with cinnamon.
- Serve warm.
CHERRY ALMOND BRAID
If you want to impress guests with homemade bread but are short on time, reach for this recipe.-Darcy Hebert, Argyle, Minnesota
Provided by Taste of Home
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside. , Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. , Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries.
Nutrition Facts : Calories 274 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
CINNAMON ALMOND BRAID
Make and share this Cinnamon Almond Braid recipe from Food.com.
Provided by cookiedog
Categories Breads
Time 30m
Yield 10 slices
Number Of Ingredients 11
Steps:
- Line a 15 inches x 10-in. baking pan with parchment paper. Unroll crescent dough into prepared pan; seal seams and perforations. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down center of dough. One each long side, cut 1-in. wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 375 degrees for 10 - 15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
- For icing, in a bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over braid; sprinkle with cinnamon. Serve warm.
Nutrition Facts : Calories 165.3, Fat 5.4, SaturatedFat 1.3, Cholesterol 14.5, Sodium 132.4, Carbohydrate 26.6, Fiber 1.6, Sugar 14.7, Protein 3.4
ALMOND CINNAMON TOAST CRUNCH CEREAL BARS
This is a Pillsbury recipe for Almond Squares. When I was pregnant with my 2nd child...I ate Cinnamon Toast Crunch Cereal all the time!! I just had to make these bars...
Provided by Jennibear
Categories Bar Cookie
Time 35m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
- In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
- Pour condensed milk over crumb mixture. Top evenly with almonds.
- Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 164.4, Fat 7.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 129.3, Carbohydrate 22.4, Fiber 0.7, Sugar 17, Protein 3.1
KRINGLE - ESTONIAN CINNAMON BRAID BREAD
I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising
Provided by Bonnie G 2
Categories Yeast Breads
Time 50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl stir fresh yeast with sugar.
- Stir in the lukewarm milk and then add the egg yolk and melted butter.
- In a large bowl whisk together the flour and salt.
- Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
- Give the dough the shape of a ball.
- Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
- While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
- Preheat the oven to 400 F (200 C).
- Line a baking sheet with parchment paper.
- On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
- Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges.
- Sprinkle the almonds over the cinnamon filling.
- Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
- Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
- Pinch the ends together and form a wreath.
- Transfer it to the prepared baking sheet.
- Brush the wreath with the left cinnamon filling.
- Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
- Serve it warm as it is or with your favorite topping.
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