Almond Easter Bread

Almond Easter Bread
  • PREP TIME
    1 hrs
  • COOK TIME
    40 mins
  • TOTAL TIME
    3 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    10

Celebrate Easter with this stunning Almond Easter Bread. A rich, layered dough envelops a sweet almond filling, adorned with vibrant Easter eggs and toasted almonds. This impressive centerpiece is as delicious as it is beautiful, perfect for sharing with loved ones.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Cholesterol
    255 mg
  • Fiber
    3 g
  • Protein
    14 g
  • Saturated Fat
    27 g
  • Sodium
    525 mg
  • Sugar
    28 g
  • Fat
    53 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, stir together warm water and 1/2 teaspoon sugar until dissolved. Add yeast and let stand until frothy, about 10-15 minutes.

02

Step

Stir in 3 cups flour, 1/3 cup sugar, 2 eggs, and salt. Beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 1/2 cups flour until dough is shiny and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.

03

Step

Place butter sticks 1 inch apart between 2 large pieces of waxed paper. Roll butter into a solid 12 x 12-inch square. Transfer butter in waxed paper to a baking sheet; freeze for 15 minutes.

04

Step

Turn dough onto a floured work surface. Roll into an 18-inch square. Peel waxed paper from one side of butter. Center (butter side down) on dough diagonally so it looks like a diamond sitting on a square. Peel off remaining waxed-paper. Fold corners of dough over butter like an envelope, fully enclosing it. Press seams gently to seal.

05

Step

Roll dough, seam side down, on a floured work surface into a 12 x 24-inch rectangle; fold dough in half into a 12 x 12-inch square. Fold in half again, into a 6 x 12-inch square. Chill for about 5 minutes; roll dough into a 12 x 24-inch rectangle; repeat 2 additional folds as above. Chill, repeat rolling and folding one more time. Refrigerate dough at least 1 hour or overnight.

06

Step

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

07

Step

Cut dough into two pieces. Roll one piece of dough on a floured work surface into a 30 x 9-inch rectangle; cut into three 30 x 3-inch strips. Mix almond filling, 1/2 cup butter, and 1/2 cup sugar together in a bowl. Spread half the filling down the center of strips. Fold strips over filling lengthwise; pinch dough to enclose filling. Braid ropes together; arrange braid into a coil. Pinch end closed. Repeat for remaining dough and remaining half of filling.

08

Step

Transfer pastry onto prepared baking sheets. Wedge 3 hard-cooked eggs evenly between braids on both pastries; brush all over (including hard-cooked eggs) with beaten egg; sprinkle with sugar and sliced almonds.

09

Step

Bake in the preheated oven until golden brown, 40-45 minutes.

For a richer flavor, use European-style butter with a higher fat content.
Ensure your yeast is fresh for the best rise. If it doesn't foam when mixed with warm water and sugar, it may be expired.
Be careful not to overbake the bread. The internal temperature should reach around 190-200°F (88-93°C).

Abbey Bashirian

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Dusty Murphy

    This recipe is amazing! The bread was so flaky and the almond filling was delicious. It was a bit time-consuming, but totally worth it for Easter!

  • Maxie Pfeffer

    My family loved this bread! I added some orange zest to the dough for extra flavor and it was a hit.

  • Melvin Mcclure

    This is a complicated recipe, but the end result is worth the effort. I recommend watching a video on how to laminate dough if you've never done it before.

  • Ronny Walsh

    The instructions were very clear and easy to follow. My bread turned out beautifully. I will definitely be making this again!

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