Time has really run away from me lately – but now finally a new recipe here on the site. A sweet yeasted dough bread with almond cream filling – it doesn’t get much better for that. So if you have som time now during the easter holidays, may I suggest that you bake this?
In my experience, anything with a sweet yeasted dough base and anything with almonds are always huugely popular both on this site and in real life, so this surely must be a winner!
I was inspired to “create” this bread by the Swedish “semlor“, sweet buns with an almond cream filling. I wanted to make it in bread form, so that I could slice it and eat it for breakfast. There, I admitted it. I’m that person, so just know that you’re not alone if you occasionally do that to! Anyway, the bread disappeared quickly, I found myself slicing one slice after the other the whole morning, and then for my afternoon coffee, I topped it with some whipped cream – out of this world good, is what it was!
So, let’s jump right into the recipe, shall we? I went with my usual sweet yeasted dough recipe and the almond cream from this recipe and voila, a new delicious sweet bread is born.
SWEET BREAD WITH ALMOND CREAM FILLING RECIPE
- 1 egg
- 6 dl / 2.5 cups liquid (½ milk, ½ water)
- 200 g / ⅞ cups butter, melted
- 200 g / 1 cup sugar
- 1 pk instant yeast
- 3 teaspoons cardamom (preferably organic)
- ca 1000 – 1200 g / approx. 8 cups of flour
- optional: 1 egg yolk and a little milk for the egg wash
Ingredients Almond Cream
- 125 g / ½ cup butter, softened
- 125 g / ¾ cup sugar
- 125 g / 1 cup almond meal
- 1 tsp cornstarch
- 1 large egg
- 1 tbsp orange flower water or liquor (I used home made pear liquor that I got for Christmas by a dear friend)
Mix together the dry ingredients in the big bowl of your stand mixer. Don’t add all the flour in the beginning, wait and see how much you’ll actually need. Sweet doughs are usually better and lighter when they are on the wet side. In a large measuring jug, add the melted butter, the milk, the water – it should be finger warm. Mix inn the egg with a fork. Add the liquids to the dry ingredients, and let the machine go on low speed for about 10 minutes. Add more flour as needed.
Cover the bowl with cling film and let it rise until doubled in size, this may take a while, at least in my house. It’s best to be patient.
In the meantime, mix together the ingredients for the almond cream filling. Set aside.
When the dough is ready – sprinkle your baking surface with a little flour. Turn your dough out on the surface and divide it in two. Now, either you make two breads, or as I did, rolled out simple buns with one half of the dough. Let them rise again for about 20 minutes, then bake at 200° C / 390 ° F for about 15-20 minutes.
Line your bread pan with parchment paper (I really recommend this method for this recipe, unless maybe if you use silicone pans)Take the second half of your dough and roll it out to a rectangle. Make sure the length of your rectangle matches the length of your bread tin. Spread the almond cream all over the rectangle and roll it up like a swiss-roll.
Place the log into the bread pan and cover with a clean kitchen towel and let it rise for about 30 minutes.
Preheat the oven to 200 ° C / 390° F.
Brush the bread with egg wash and let it bake for about 40-45 minutes. Take it out of the oven, then immediately turn it out on a wire rack to let cool.
Cut slices and serve – I really recommend with a little whipped cream!