Almond Sweet Roll Recipe by Spoonful Passion
Almond Sweet Roll Cooking Instructions 1 Youtu.be/isJN9aE6Vf8 2 Make the dough: Dilute 1 teaspoon of sugar into the warm milk (about 120°F/49°C). Sprinkle the yeast and let sit for 5 - 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used. 3 In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball. 4 Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface. 5 Knead the dough for 10 - 15 minutes. Once it turns smooth, elastic, and not tacky, round it into a ball. 6 Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size. 7 Make the filling: Place flour, sugar, and salt into a food processor. Pulse until roughly combined. Add eggs and almond extract. Thoroughly mix with a few more pulse. 8 Shape the dough: Transfer dough onto a work surface. Roll it out in a 11×14 inch (28x36 cm) rectangle. Spread the almond mixture on top. 9 From the short edge, roll the dough until the end to form a log. 10 With a floured serrated knife, slice the log into 9 even pieces. Wipe clean and re-flour the knife after every cut because the almond filling is rather sticky. Arrange in a lightly greased 8-inch square pan. Cover with a damp cloth or a plastic wrap until it is 1.5x bigger in size for 30 minutes to 1 hour depending on the surrounding warmth. 11 Brush the top with milk or heavy cream. Bake in a preheated oven at 350°F (180°C) for 30 - 40 minutes or until golden brown. Let cool on a cooling rack. 12 Make the glazing: simply stir everything to combine. If you find the glazing too runny, use less milk/cream or add more sugar. 13 Once cool, remove the bread from its pan. Drizzle the glazing across the top and sprinkle some toasted almonds. 1 Youtu.be/isJN9aE6Vf8 1 Youtu.be/isJN9aE6Vf8 2 Make the dough: Dilute 1 teaspoon of sugar into the warm milk (about 120°F/49°C). Sprinkle the yeast and let sit for 5 - 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used. 2 Make the dough: Dilute 1 teaspoon of sugar into the warm milk (about 120°F/49°C). Sprinkle the yeast and let sit for 5 - 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used. 3 In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball. 3 In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball. 4 Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface. 4 Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface. 5 Knead the dough for 10 - 15 minutes. Once it turns smooth, elastic, and not tacky, round it into a ball. 5 Knead the dough for 10 - 15 minutes. Once it turns smooth, elastic, and not tacky, round it into a ball. 6 Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size. 6 Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size. 7 Make the filling: Place flour, sugar, and salt into a food processor. Pulse until roughly combined. Add eggs and almond extract. Thoroughly mix with a few more pulse. 7 Make the filling: Place flour, sugar, and salt into a food processor. Pulse until roughly combined. Add eggs and almond extract. Thoroughly mix with a few more pulse. 8 Shape the dough: Transfer dough onto a work surface. Roll it out in a 11×14 inch (28x36 cm) rectangle. Spread the almond mixture on top. 8 Shape the dough: Transfer dough onto a work surface. Roll it out in a 11×14 inch (28x36 cm) rectangle. Spread the almond mixture on top. 9 From the short edge, roll the dough until the end to form a log. 9 From the short edge, roll the dough until the end to form a log. 10 With a floured serrated knife, slice the log into 9 even pieces. Wipe clean and re-flour the knife after every cut because the almond filling is rather sticky. Arrange in a lightly greased 8-inch square pan. Cover with a damp cloth or a plastic wrap until it is 1.5x bigger in size for 30 minutes to 1 hour depending on the surrounding warmth. 10 With a floured serrated knife, slice the log into 9 even pieces. Wipe clean and re-flour the knife after every cut because the almond filling is rather sticky. Arrange in a lightly greased 8-inch square pan. Cover with a damp cloth or a plastic wrap until it is 1.5x bigger in size for 30 minutes to 1 hour depending on the surrounding warmth. 11 Brush the top with milk or heavy cream. Bake in a preheated oven at 350°F (180°C) for 30 - 40 minutes or until golden brown. Let cool on a cooling rack. 11 Brush the top with milk or heavy cream. Bake in a preheated oven at 350°F (180°C) for 30 - 40 minutes or until golden brown. Let cool on a cooling rack. 12 Make the glazing: simply stir everything to combine. If you find the glazing too runny, use less milk/cream or add more sugar. 12 Make the glazing: simply stir everything to combine. If you find the glazing too runny, use less milk/cream or add more sugar. 13 Once cool, remove the bread from its pan. Drizzle the glazing across the top and sprinkle some toasted almonds. 13 Once cool, remove the bread from its pan. Drizzle the glazing across the top and sprinkle some toasted almonds. 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