Name: Scandinavian Citrus Bread with Almond
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 Person(s)
Cuisine: German
Ingredients: 480, g ,Flour; 80, g ,Granulated Sugar; 30, g ,Almonds (chopped); 20, g ,Sugar (for yeast); 20, g ,Yeast; 120, ml ,Water (warm); 60, g ,Butter; 5, ml ,Vanilla Extract; 2, ,Eggs (beaten); 60, ml ,Milk (fat-free); 2, g ,Salt; 1.5, ml ,Almond Extract; 20, g ,Turbinado Sugar; 40, g ,Powdered Sugar (for glaze); 10, ml ,Water (for glaze)

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Easy

Fairly cheap

Scandinavian Citrus Bread with Almond featuring Flour, Granulated Sugar, Almonds (chopped), Sugar (for yeast). 210 kcal per serving.

Prep

15m

Cook

45m

Wait

3h 15m

Category:	Baking
Seasons

Ingredients

480 g Flour
80 g Granulated Sugar
30 g Almonds (chopped)
20 g Sugar (for yeast)
20 g Yeast
120 ml Water (warm)
60 g Butter
5 ml Vanilla Extract
2 Eggs (beaten)
60 ml Milk (fat-free)
2 g Salt
1.5 ml Almond Extract
20 g Turbinado Sugar
40 g Powdered Sugar (for glaze)
10 ml Water (for glaze)

Scandinavian Citrus Bread with Almond Directions

Lightly spoon flour into dry measuring cups and level with a knife.
Combine flour, granulated sugar (for dough), almonds, and the next ingredients (vanilla extract, yeast, water, butter, eggs) in a bowl.
Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand for 5 minutes.
Stir in butter, vanilla extract, and 2 beaten eggs until well-blended.
Gradually add the flour mixture; stir to combine.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes).
Add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°F), free from drafts, for 1 hour and 45 minutes. Dough will not double in size.
Punch down dough; let rest for 5 minutes.
Roll into an 11 x 9-inch rectangle on a lightly floured surface.
Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray.
Cover and let rise for 1 hour and 30 minutes.
Preheat oven to 375°F (190°C (374°F)).
Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf.
Sprinkle with turbinado sugar.
Bake at 375°F (190°C (374°F)) for 45 minutes or until loaf sounds hollow when tapped.
Remove from pan; cool on a wire rack.
To prepare glaze, combine powdered sugar, water, and almond extract in a small bowl.
Drizzle over loaf.