Almond Breakfast Round

Directions

1. 1
   In a small mixing bowl soften yeast in warm water; set aside.
2. 2
   In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg.
3. 3
   Cut in the cold butter until mixture resembles fine crumbs.
4. 4
   Stir in the softened yeast, eggs, milk, and almond extract until combined.
5. 5
   Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
6. 6
   For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
7. 7
   Turn dough out onto a lightly floured surface; divide into 3 portions.
8. 8
   Shape each portion into a ball.
9. 9
   Cover and let rest for 10 minutes.
10. 10
    Gently roll out each portion of dough to a 10-inch circle.
11. 11
    Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil.
12. 12
    Brush with half of the melted butter; sprinkle with half of the filling.
13. 13
    Cover with another circle of dough.
14. 14
    Brush with remaining butter; sprinkle with remaining filling.
15. 15
    Top with the last dough circle.
16. 16
    With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.
17. 17
    Carefully lift each wedge and turn over twice to create a twist in each piece.
18. 18
    Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
19. 19
    Let stand at room temperature for 20 minutes before baking.
20. 20
    If desired, brush with milk; sprinkle with coarse sugar.
21. 21
    Bake in a 350 degree F.
22. 22
    oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
23. 23
    Cool slightly on foil on a wire rack.
24. 24
    Serve warm.
25. 25
    To serve, transfer bread to a serving platter; cut into wedges.