2/3 cup almond cake and pastry filling (not paste)
3 tablespoon toasted almonds (chopped)
1 teaspoon orange peel (grated)
Orange juice
sugar
Directions
Directions
Add ½ cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer’s directions. Select dough cycle. When dough cycle is complete remove dough from machine. Cover and let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24inch x 8inch rectangle. In a small mixing bowl, stir together the almond filling, almonds and orange peel. Spread filling over dough to within ½ inch of the edges.
Fold dough loosely from a short side, making about 8 inch 3inch wide folds.(This is similar to making a jelly roll, except you make folds 3inch wide instead of rolling it.)
Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 ½ inch cuts from the edge toward the center at about ¾ inch intervals. Flip every other strip of dough over the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting.)
Bake in a 350 oven for 25 to 30 minutes or until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning.
Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.
