Almond Twist

I love bread...so, whenever i see new bread recipe surely i'll try it. I found this recipe
in one of the blog i followed....look so yummy and i gave it a try. Wow!!!! Sedap....nyaman bak kata orang Sarawak. Very simple recipe and i bet anyone can do it. Sambil2 menghiburkan hati sebab anak2 tak ada di rumah, layan sajalah roti ni seorang diri di rumah. Thanks Pook for the delicious recipe. Mr Hubby pulak tak ada sebab balik kampung untuk majlis tahlil arwah ayahnya yang ke 40 hari...kami pula mungkin akan ke sana pada majlis tahlil 100 hari nanti. Al Fatihah untuk arwah Papa.

Ingredient

250 ml ............................ Milk, lukewarm
1 ....................................... Egg, lightly beaten
85g ................................... Sugar
1tsp .................................. Salt
2 tsp ................................. Cardamom seeds, crushed with a pestle and mortar
7g ...................................... Instant yeast
500g ................................. Bread flour
75g .................................... Unsalted butter, softened
20g .................................... Flaked almond
Filling and glazing
25g .................................... Almond powder
25g .................................... Caster sugar
50g .................................... Unsalted butter, softened
1.......................................... Egg, lightly beaten


Heat the milk in a large saucepan until lukewarm. Whisk the egg in the bowl with a little of the warm milk, then pour the milk into the bowl and whisk. Add the sugar, salt and cardamom to the bowl and mix well.
Mix the yeast and flour together. Add a little of the flour mixture to the bowl and whisk well to introduce lots of air into the dough. Continue to add the flour mixture, first by whisking and then, when the mixture gets too stiff, with a wooden spoon.

Add the butter and knead it into the dough with your hands until thoroughly incorporated.
Transfer the dough to a lightly floured surface and knead for 10 minutes, or until the dough is elastic and no longer sticky. Add a little more flour, if necessary. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.

Meanwhile, to make the filling, mix the almonds and sugar together.
Preheat the oven to 200°C (400°F) Gas 6.
After 1 hour, punch down the dough. Using a rolling pin, roll it out until it is about 30 x 50 cm.
For the filling, spread the butter over the dough. Scatter the almond mixture over one half of the rectangle an area of 30 x 25 cm on one side). Fold the bare pastry half over the filling and press gently together. Place the rectangle now measuring 30 x 25 cm in front of you. Using a sharp Knife, cut the pastry into 25-cm-long and 2-cm-wide strips. Hold a strip between your fingers and twist in opposite directions, then roughly coil it in on itself like a snail and press the ends together underneath.

Arrange on the prepared baking trays, cover with tea towels again and leave to prove in a warm place for another 10 minutes.
Brush the beaten egg over the top and sprinkle with the flaked almonds. Bake in the preheated oven for 10-15 minutes, or until golden.
Please refer to daily delicious on how to twist the bread