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Almond Plait Recipe

Almond Plait Recipe

Ingredients: Makes one 450g /1 lb loaf

15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
40 g/1.5 oz/3 tbsp caster (superfine) sugar
100 ml/3.5 fl oz/6.5 tbsp warm milk

350 g/12 oz/3 cups strong plain (bread) flour
2.5 ml/0.5 tsp salt
50 g/2 oz/0.25 cup butter or margarine, melted
1 egg
For the filling and glaze:
50 g/2 oz Almond Paste

45 ml/3 tbsp apricot jam (conserve)

50 g/2 oz raisins
50 g/2 oz chopped almonds

1 egg yolk


Blend the yeast with 5 ml/1 tsp of the sugar and a little of the milk and leave in a warm place for 20 minutes until frothy. Mix the flour and salt in a bowl and make a well in the centre. Mix in the yeast mixture, the remaining sugar and milk, the melted butter or margarine and the egg and mix to a smooth dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Roll out the dough on a lightly floured surface to a 30 x 40 cm/12 x 16 in rectangle. Mix together the filling ingredients except the egg yolk and work until smooth, then spread down the centre one-third of the dough. Cut slashes in the outside two-thirds of the dough from the edges at an angle towards the filling at about 2 cm or 3/4 in intervals. Fold alternate left and right strips over the filling and seal the ends together firmly. Place on a greased baking (cookie) sheet, cover and leave in a warm place for 30 minutes until doubled in size. Brush with egg yolk and bake in a preheated oven at 190C/375F/gas mark 5 for 30 minutes until golden brown.

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