Cinnamon Almond Braid Recipes

BRAIDED CINNAMON ROLL KNOTS

Steps:

• Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
• Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
• Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
• Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
• Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
• Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
• Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.

ALMOND BRAID

Steps:

• Add yeast and warm water to the bowl of the mixer fitted with the paddle attachment. Let stand for a few minutes to dissolve the yeast.
• Add sugar, milk, butter and egg yolks and mix on low speed.
• Gradually add in the flour. Do not over mix. The dough should be buttery and 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.
• Add butter, almond paste, and egg white to the bowl of the mixer fitted with the whisk attachment. Mix on medium-low speed until smooth.
• Then add powdered sugar and flour and mix on low speed.
• Lastly, mix in the chopped almonds until well incorporated. Cover and chill until ready to assemble.
• Unwrap the dough and place it on a well-floured surface. Shape it into a rough rectangle with your hands, and then roll out into a 12-inch by 15-inch rectangle. Be patient as you roll, checking to see if the dough is sticking to the work surface and adding flour as needed.
• Trim the uneven edges with a sharp knife.
• Spoon the almond filling into the center third of the rectangle, and then pat it into an even layer.
• Use a sharp knife to cut one-inch diagonal strips in the dough from the edge of the dough to the edge of the filling.
• Fold the top and bottom edge of the dough over the filling, and then alternate folding over the strips on each side.
• Let the almond braid rise, covered with a clean kitchen towel in a warm place for 30 minutes.
• Then preheat your oven to 375 degrees, and brush the top of the almond braid with the remaining egg white and sprinkle sliced almonds over the top.
• Bake for 20-25 minutes or until the top of the almond braid is golden brown.
• To make the glaze, whisk powdered sugar, milk, and almond extract together in a small bowl until smooth.
• Transfer the almond braid to a cooling rack and allow to cool before drizzling with almond glaze. Slice and serve.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

ALMOND CINNAMON BRAID

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.

CINNAMON ALMOND BRAID

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.