Serves: 6
Total Calories: 441
Yield: 6
Spray counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Combine 3 tablespoons sugar and cinnamon. Remove wrap from dough and sprinkle evenly with sugar mixture. Combine almonds, butter, almond extract and remaining 1/4 cup sugar. Spread almond mixture lengthwise in a 4-inch strip down center of dough. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired. Cool slightly and slice to serve.
This Almond Filled Braid recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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