Almond Easter Bread

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine water and ½ teaspoon sugar in a large bowl until sugar is dissolved; stir in yeast and let stand until frothy and forms a creamy foam, 10 to 15 minutes. Stir in 3 cups flour, milk, 2 eggs, ⅓ cup sugar, and salt; beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 ½ cups flour until dough is shiny and elastic, about 5 minutes. Scrape down bowl, cover with plastic wrap, and refrigerate for 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place 2 cups butter sticks, 1 inch apart, between 2 large pieces waxed paper; roll into a solid 12x12-inch square. Transfer butter in waxed paper to a baking sheet; freeze, 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Turn out dough onto a floured work surface and sprinkle with flour; roll into an 18x18-inch square. Brush off excess flour. Peel 1 piece waxed paper from one side butter square; diagonally center on dough (butter-side down) so it looks like a diamond sitting on a square. Peel off remaining 1 piece waxed paper. Fold dough corners over butter square like an envelope, fully enclosing it; gently press seams to seal.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll out dough, seam-side down, on a floured work surface into a 12x24-inch rectangle. Fold dough in half into a 12x12-inch square; fold in half again, into a 6x12-inch square. Chill about 5 minutes. Roll dough into a 12x24-inch rectangle; repeat folding into a 12x12-inch square then into a 6x12-inch square, as above. Chill about 5 minutes. Repeat rolling and folding, as above, once more. Refrigerate dough 1 hour to overnight.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine almond filling, ½ cup softened butter, and ½ cup sugar in a bowl; set filling aside.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cut dough in half. Roll out 1 piece dough on a floured work surface into a 30x9-inch rectangle; cut into three 30x3-inch strips. Spread ½ filling down center of dough strips. Fold strips over filling lengthwise; pinch dough to enclose filling.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Braid ropes together; arrange braid in a coil. Pinch end closed. Repeat with remaining 1 piece dough and remaining ½ filling.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Transfer pastries onto the prepared baking sheets; wedge 3 hard-cooked eggs evenly between braids on each pastry. Brush pastries all over (including hard-cooked eggs) with remaining 1 beaten egg; sprinkle with sliced almonds and 2 tablespoons sugar.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Bake in the preheated oven until brown, 40 to 45 minutes.'}

📊 Nutrition Facts

Per serving (12 servings total)