Almond Roll Bread

 

Almond Roll Bread

Dough

• 4 cups all purpose flour (568 g)
• 2 tsp kosher salt (Diamond Crystal)
• 3/4 cup warm whole milk 100-110 Fº
• 1/4 cup honey
• 2 1/4 tsp instant yeast (7 g)
• 4 large eggs room temp
• 10 tbsp unsalted butter room temp, cut into 1-inch pieces (1 1/4 sticks)
• 1/4 C heavy cream (to brush on after baking) 

Filling

• 3/ C white Sugar
• 3 tbsp melted butter 
• 2 tbs heavy cream
• 1 almond extract
• 1/3 c  Almond Flakes (reserve 2 tbs for topping) 
  
  

Topping

• 1/2 cup heavy cream
• 1 1/2 cups confectioners sugar 
• 1 tsp almond extract (or to desired taste) 

The Night Before – Mix the dough to rest overnight
(This is optional.. it will still rise and be ok if you do it a 4  hours before) 

• In a large glass measuring cup or bowl, add the warm whole milk (100ª F – 110ªF), honey, and instant yeast, and whisk to combine. Let the mixture stand for 10 minutes until foamy. If it doesn't foam, your yeast may have died, so start over with fresh yeast! When the mixture is foamy, add the eggs (room temp) and whisk to combine.
• In the bowl of a stand mixer with the paddle attachment, add flour and salt. Stir on low to combine. With the mixer on low speed, pour the wet ingredients into the flour to combine. Then add the room temp butter one piece at a time. When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky. Use a spatula to spoon the sticky dough into a large greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
• After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this motion around the entire perimeter of the dough, turning the bowl as you go, until it's completely folded over itself, about 6 times. Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold, for a total of 2 hours and 4 folds. Cover the bowl, and refrigerate overnight or up to 72 hours. This resting time allows your dough to develop serious flavor!

The Day Of – Shape & Bake Almond Roll

• Line a 18" x 13" baking sheet with parchment paper for easy cleanup. Set aside. In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.
• On a floured work surface, punch down your cold dough and knead about 10 times just to wake up the yeast. Roll out the dough into a 14-inch by 18-inch wide rectangle. Use a fork to poke holes every 2 inches or so throughout, then brush the heavy cream and melted butter on top. 
• To make filling, combine sugar, cream and butter. Sprinkle flaked almonds  Spread the filling mixture evenly over the top. 
•  To roll, start with one of the long edges, and roll into a tight log and stop when you've reached the middle of the rectangle, until it looks like a scroll.. just like you would shape cinnamon rolls before you cut them. Cut the dough in half forming two logs. 
• Carefully transfer the dough onto your lined baking sheet, scroll side down. You can use a bench scraper or small cutting board to help with the transfer. 
• Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of each roll.  Cover loosely with plastic wrap and let the dough rise one last time in a warm spot until fully proofed, 1 to 1 1/2 hours. 
• Bake the proofed king cake for 30 minutes, rotating the pan halfway through until golden brown on top. When the cake is done and still warm, brush on 1/4 cup of heavy cream all over the cake. This keeps it soft and prevents the crust from developing any more.
• To make icing, combine cream, confectioners sugar and extract. 
• When the cake is cooled completely, spread on the  icing.  and sprinkle with Almond Flakes