Danish Almond Loaf
Delight in the buttery elegance of a homemade Danish Almond Loaf, a bakery-style treat perfect for breakfast, coffee breaks, or dessert. This beautifully golden loaf combines a soft, yeast-based dough with a fragrant almond paste filling, delivering a rich and nutty flavor in every bite. Topped with a scattering of sliced almonds for extra crunch and a delicate powdered sugar glaze, this recipe is a feast for both the eyes and the palate. With just 30 minutes of prep time and straightforward steps, you can recreate this classic Danish-inspired pastry at home—ideal for impressing guests or indulging in a sweet afternoon escape. Whether served fresh with coffee or enjoyed the next day, this loaf is the perfect blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold
- 2.25 teaspoons active dry yeast
- 0.75 cup whole milk, warm
- 1 unit large egg
- 7 ounces almond paste
- 0.5 cup sliced almonds
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 2 tablespoons whole milk (for glaze)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the cold unsalted butter into small cubes and work it into the flour mixture until it resembles coarse crumbs.
In a small bowl, dissolve the active dry yeast in the warm whole milk. Let it sit for 5 minutes until frothy.
Add the yeast mixture and the egg into the flour mixture. Mix until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough rises, crumble the almond paste into a small bowl and mix it with the vanilla extract until smooth.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and roll it out on a floured surface into a rectangle roughly 12x8 inches.
Spread the almond paste mixture evenly over the center of the dough, leaving about 1 inch of space around the edges.
Fold the long edges of the dough over the filling and pinch the edges to seal. Tuck in the short ends to form a loaf shape.
Place the loaf seam-side down on the prepared baking sheet. Cover and let it rise for another 30 minutes.
Brush the top of the loaf with a little milk and sprinkle with sliced almonds.
Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
Let the loaf cool on a wire rack before glazing.
To make the glaze, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Drizzle the glaze over the cooled loaf, slice, and serve.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 509.7 g | 185% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 213.3 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 630 mg | 48% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1710 mg | 36% | |
*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.
