Almond Filled Breakfast Rolls Food

ALMOND FILLED CRESCENT ROLLS

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

ALMOND-FILLED BREAD

Steps:

• In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
• Let stand 5-10 minutes or until foamy.
• Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
• Stir in 2 cups flour until combined.
• Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
• On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
• Knead 8-10 minutes or until smooth and elastic.
• Clean and grease bowl.
• Place dough in greased bowl, turning to coat all sides.
• Cover with a lightly damp towel.
• Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
• To make filling, in a small bowl, blend ground almonds and sugar.
• Stir in egg white, milk and almond extract until thoroughly blended.
• Set aside.
• Grease a 9" x 5" loaf pan.
• Punch down dough.
• On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
• Spread almond mixture over dough to within 1/2 inch of edge.
• Sprinkle chopped cherries and raisins over almond mixture.
• Roll, jelly-roll style, starting at 1 short end.
• Pinch ends to seal.
• Place filled loaf, seam-side down, in greased pan.
• Cover with a dry towel; let rise until doubled in bulk.
• Preheat oven to 375degrees.
• Beat egg with milk to make glaze.
• Brush top of loaf with egg-yolk glaze.
• Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
• Remove from pan; cool on a wire rack.
• To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
• Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
• Let stand until icing is set.

ALMOND CRESCENT ROLLS

Steps:

• Unroll and separate crescents.
• Spread 1 tbls almond filling on each unrolled crescent.
• Roll up and bake according to package directions.
• Dust with powdered sugar, if desired.
• These are best served warm.