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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Christmas at our house just wouldn't be the same without this mouthwatering tangy twist with its pretty glaze.Audrey Thibodeau, Gilbert, Arizona Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
3 cups sugar, divided |
1 cup butter, melted and cooled, divided |
3/4 teaspoon salt |
1 egg |
1 egg yolk |
7 cups king arthur unbleached all-purpose flour |
1 cup sliced almonds, chopped |
3 tablespoons grated lemon peel |
glaze: |
3 cups confectioners' sugar |
3 tablespoons grated lemon peel |
1 teaspoon lemon extract |
3 to 4 tablespoons milk |
1 cup sliced almonds, toasted |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning over once to grease top. Cover and refrigerate for 8 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16-in. x 10-in. rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon peel and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours.
4. Bake at 350° for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine the confectioners' sugar, lemon peel, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds. Yield: 3 loaves (12 slices each).
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