This is the fanciest and tastiest bread I’ve made that I am looking forward to baking again. Medium effort, high reward baking. I started the milk dough after dinner one night, put the dough in the fridge overnight after the first rise, and we were eating the delicious bread for lunch the next day. It also smells wonderful during and after baking. I don’t think there is a big resemblance to croissants, but it’s more of a coffee cake bread. The almond flavor comes from sliced almonds, almond flour, and almond extract. No almond paste or marzipan. Only two eggs are needed, and one stick of butter. Swedish pearl sugar is listed in the recipe, which I’ve never bought, but granulated sugar or turbinado sugar are good substitutes. There is some nonfat dry milk powder in the recipe, but The King Arthur Baking Company Big Book of Breads states that the milk powder is entirely optional. It does take quite a while to mix the soft bread dough in a stand mixer, but the almond filling is easy to make.

This bread also freezes well, and tastes great plain, with butter, jam, or other toppings. I only wish it made two loaves! Isn’t it gorgeous?

The recipes, with excellent step-by-step instructions are freely available on the King Arthur Baking website, here.

Enjoy!

Brenda