 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Refrigerated dough makes this pretty braid from Nancy Gunn in Orem, Utah both flaky and fuss-free while cinnamon and almond make it simply delicious! Try it with other types of refrigerated dough for a different texture. âIâve made it with a crusty French loaf,â Nancy notes. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 tablespoons plus 1/4 cup sugar, divided |
1 teaspoon ground cinnamon |
1/2 cup finely chopped slivered almonds |
1 tablespoon butter, melted |
1/4 teaspoon almond extract |
icing: |
1/2 cup confectioners' sugar |
1/4 teaspoon almond extract |
1-1/2 to 2 teaspoons milk |
1/4 teaspoon ground cinnamon |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper. Unroll crescent dough into prepared pan; seal seams and perforations. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough.
2. Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
3. Bake at 375° for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack. For icing, in a bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over braid; sprinkle with cinnamon. Serve warm. Yield: 1 loaf (10 slices).
|
|