Blushing Almond Twist
Indulge in the irresistible charm of a Blushing Almond Twist, a stunning pastry that's as delightful to look at as it is to eat. This braided beauty combines a soft, lightly sweetened yeast dough with a rich almond filling and the vibrant tang of raspberry jam, creating a perfect harmony of flavors. Twisted into a showstopping wreath and topped with crunchy sliced almonds, this golden-baked treat is finished with a delicate dusting of powdered sugar for an elegant touch. Perfect for brunch, holidays, or a special tea-time indulgence, this dessert is both visually striking and deeply satisfying. With just 30 minutes of prep time, it’s a surprisingly approachable recipe that’s sure to dazzle your guests. Keywords: almond twist pastry, raspberry almond braid, brunch centerpiece, holiday pastry, easy almond dessert recipe.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 0.75 cups whole milk
- 6 tablespoons unsalted butter
- 1 piece large egg
- 1 cup almond flour
- 0.5 cups powdered sugar
- 1 teaspoon almond extract
- 0.5 cups raspberry jam
- 1 piece egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 0.25 cups sliced almonds
- 2 tablespoons powdered sugar (for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter just melts. Let it cool to lukewarm.
Add the milk-butter mixture and a beaten egg to the dry ingredients. Mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a dough hook using a stand mixer for about 6 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough rises, prepare the almond filling by mixing almond flour, powdered sugar, and almond extract in a bowl until well combined. Set aside.
Once the dough has risen, punch it down and roll it out into a large rectangle, about 16x10 inches, on a floured surface.
Spread the almond filling evenly over the dough, leaving a 1-inch border around the edges.
Spread the raspberry jam over the almond filling, ensuring an even layer.
Starting from a long side, roll the dough tightly into a log. Pinch the seam to seal.
Using a sharp knife, slice the log lengthwise down the center to expose the filling layers. Turn the halves cut-side up.
Carefully twist the two halves together, keeping the cut sides facing up, to create a braid. Form the braided log into a circle and pinch the ends to seal.
Transfer the twisted dough onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise for 30 minutes.
Preheat your oven to 350°F (175°C).
Prepare the egg wash by whisking together one egg and one tablespoon of water. Brush the egg wash over the dough.
Sprinkle sliced almonds over the top for added crunch and flavor.
Bake in the preheated oven for 25 minutes or until golden brown and cooked through. Allow the twist to cool for 10 minutes before transferring to a wire rack.
Dust with powdered sugar before serving for a beautifully sweet finish.
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 573.5 g | 209% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 219.0 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 668 mg | 51% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
