Almond Twirl Bread

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"This impressive bread will be the star of any breakfast, brunch, or afternoon tea."
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4 h 35 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir 1 cup LACTAID(R) Reduced Fat Milk, 1/3 cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  3. For almond filling, in a small bowl stir together 1/3 cup sugar, 2 tablespoons butter, softened, and 1/4 teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in 1/2 cup ground almonds. Set aside.
  4. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
  5. Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly. Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
  6. Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.
  7. For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID(R) Reduced Fat Milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds.
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  • Notes
  • Serving Size: 1 slice.
  • Makes 1 loaf.
  • Exchanges Per Serving: 2 1/2 starches, 2 fats
  • (C) Copyright 2007, Meredith Corporation. All Rights Reserved



easy and delicious