This elaborate almond Easter bread recipe consists of braided puff pastry stuffed with almond filling and topped with colored Easter eggs and almonds.
Preparation Time
60 mins
Cooking Time
40 mins
Total Time
1 hr 40 mins
Calories
799 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Bake in the preheated oven until brown, 40 to 45 minutes.
Step 3
Combine water and ½ teaspoon sugar in a large bowl until sugar is dissolved; stir in yeast and let stand until frothy and forms a creamy foam, 10 to 15 minutes. Stir in 3 cups flour, milk, 2 eggs, ⅓ cup sugar, and salt; beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 ½ cups flour until dough is shiny and elastic, about 5 minutes. Scrape down bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Step 4
Place 2 cups butter sticks, 1 inch apart, between 2 large pieces waxed paper; roll into a solid 12x12-inch square. Transfer butter in waxed paper to a baking sheet; freeze, 15 minutes.
Step 5
Turn out dough onto a floured work surface and sprinkle with flour; roll into an 18x18-inch square. Brush off excess flour. Peel 1 piece waxed paper from one side butter square; diagonally center on dough (butter-side down) so it looks like a diamond sitting on a square. Peel off remaining 1 piece waxed paper. Fold dough corners over butter square like an envelope, fully enclosing it; gently press seams to seal.
Step 6
Roll out dough, seam-side down, on a floured work surface into a 12x24-inch rectangle. Fold dough in half into a 12x12-inch square; fold in half again, into a 6x12-inch square. Chill about 5 minutes. Roll dough into a 12x24-inch rectangle; repeat folding into a 12x12-inch square then into a 6x12-inch square, as above. Chill about 5 minutes. Repeat rolling and folding, as above, once more. Refrigerate dough 1 hour to overnight.
Step 7
Combine almond filling, ½ cup softened butter, and ½ cup sugar in a bowl; set filling aside.
Step 8
Cut dough in half. Roll out 1 piece dough on a floured work surface into a 30x9-inch rectangle; cut into three 30x3-inch strips. Spread ½ filling down center of dough strips. Fold strips over filling lengthwise; pinch dough to enclose filling.
Step 9
Braid ropes together; arrange braid in a coil. Pinch end closed. Repeat with remaining 1 piece dough and remaining ½ filling.
Step 10
Transfer pastries onto the prepared baking sheets; wedge 3 hard-cooked eggs evenly between braids on each pastry. Brush pastries all over (including hard-cooked eggs) with remaining 1 beaten egg; sprinkle with sliced almonds and 2 tablespoons sugar.
Ingredients
2 eggs
2 tablespoons white sugar
1 teaspoon salt
2 (.25 ounce) envelopes dry yeast
1 pound stick butter
1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
6 dyed hard-cooked Easter eggs
0.5 cup butter, softened
0.5 cup white sugar
0.33333334326744 cup white sugar
0.75 cup milk
0.5 teaspoon white sugar
0.5 cup sliced almonds, divided
0.5 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
