This is a gorgeous holiday braid with a crunchy almond crust and a soft, fluffy crumb. You can make it plain or add cranberries, chocolate chips, or spices for a more festive look. It can also be made ahead and frozen.
Holiday almond braid
This is the time to make our favorites and watch those around us smile in joy at the prospect of eating that once-a-year loaf of bread again.
I love simple loaves of bread, especially when they are lightly sweetened. I have a thing for these types of recipes, especially if they're braided, like the Finnish pulla or the cinnamon sugar challah.
And now, we have this simple braid with a crunchy topping of almonds and coarse raw sugar-which looks like broken styrofoam bits, I know-and the dough with pure almond extract, lemon and vanilla.
It's gorgeous for holidays like Christmas and Easter, and I also love it for Mother's Day brunch.
Holiday gift
If you want to give a braided sweet bread such as this one for the holidays, remember to wrap it as soon as it cools to keep it moist, like we do with Italian pandoro.
Add a note that it can be frozen and toasted later. Or attach a recipe for caramelized apple bread pudding in case they have leftovers.
That is if you don't eat it warm first.
Variations
- Shape: a braided wreath is a holiday showstopper, but you can make one very large straight braid or two medium ones. I often opt for the latter.
- Topping: use other nuts, like hazelnuts or pistachios. If you don't have pearl sugar, simply use granulated sugar.
- Flavorings: In theory, almost any extract and/or ground spice can be added. As for citrus zest, orange or tangerine work very well.
- Add-ins: this is a great dough to which you can add dried cranberries or raisins. Chocolate chips work well, too-about ½ cup total.
How to make almond bread
Follow these easy steps for braiding this dough.
Make a rectangle
Take a small piece of dough to use at the end to cover the place where the ends are pinched. On a lightly floured surface pat the remaining dough into a rough rectangle, 17x9 inches approximately is what mine measured. The longer the piece of dough the larger the final wreath.
Make the braid
Cut the dough into 3 ropes lengthwise and press them together at one end. Make sure they're not sticking to the surface.
Make a wreath
Join the edges of the braid to make a wreath, and pinch to seal.
Crunchy topping
I love how pearl sugar screams holidays, so I mixed it up with cinnamon and almonds for a simple topping that gets crunchy as it bakes. It gives this simple sweet holiday braid a great finish!
If you only use sliced almonds you can omit the processor and simply mix the topping ingredients in a bowl.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Cooling: allow the bread to cool down completely before slicing it to avoid clumping. You can eat it warm also.
- Storing: it can be kept at room temperature for a few days, covered, or wrapped to avoid dryness. After that my recommendation is to freeze it, well wrapped. Warm slightly in a medium oven before eating.
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Almond Holiday Bread
Ingredients
For the bread:
- 1 tablespoon active dry yeast
- ½ cup sugar
- 1 teaspoon lemon zest , from about 1 lemon
- 1 teaspoon salt
- 5 cups all-purpose flour , or use 3 ½ cups cake flour and 1 ½ cups bread flour as I sometimes do
- 1 cup milk
- ¼ cup heavy cream
- ¼ cup water
- 5 tablespoons sunflower oil (see Notes below for options)
- 2 teaspoons pure almond extract
- ½ teaspoon vanilla extract
- 3 eggs, at room temperature
For the crunchy topping: see Notes, below
- ¼ cup coarse raw sugar
- ¼ cup 40g whole almonds
- ½ teaspoons ground cinnamon
- ¼ cup sliced almonds
- 1 egg + 1 tablespoon water for the glaze
Instructions
For the bread:
- Mix 2 cups cake flour, yeast, and lemon zest in the bowl of a stand mixer (or a large bowl if you're kneading by hand). If using fresh yeast, see Notes below.
- Heat milk, cream, water, and oil to lukewarm (120ºF). This is not hot at all, you should be able to dip your pinky finger and feel it slightly warm.
- Add it to the yeast mixture and lightly mix.
- Add the eggs, mix with a wooden spoon a bit, and add salt, almond, and vanilla extract. Mix well until creamy, about 1 minute.
- Attach to the stand mixer fitted with the dough hook and start adding the rest of the flours, ½ cup at a time.
- Knead for 4 or 5 minutes, adding a few extra tablespoons of flour if needed because the dough is too wet. The dough will leave the sides of the bowl for the first minute when you add flour, but it won't completely gather into a ball. That is fine.
- By hand: mix with a wooden spoon while you add the remaining flour until it's very thick. Then dump the dough into a lightly floured counter, and knead by hand for no less than 5-7 minutes, adding extra flour by tablespoons to make a slightly sticky dough:
- Transfer the dough to a greased bowl, cover with plastic and let rise until doubled, about 1 ½ to 2 hours depending on the temperature of the room.
- Reserve a small piece of dough (you'll use it to cover the pinched ends of the wreath).
- Lightly flour the counter and flatten the dough into a rectangle, roughly 17x9 inches, and cut it into three even ropes.
- Pinch 3 ends together, and braid it. Don't worry if it's not perfect.
- Transfer to a parchment paper-lined or greased baking sheet, and pin the two ends together to make a ring. Cover with a clean kitchen towel and let rise until almost doubled about 40 minutes.
- Preheat the oven 20 minutes before baking to 350ºF / 180°C.
For the crunchy topping:
- Prepare the topping while the dough is proofing for the last time. In a food processor (I use the small attachment) mix sugar, whole almonds, and cinnamon until it’s coarsely ground.
- Transfer to a bowl and mix in the sliced almonds.
- When ready to bake, mix the egg with a tablespoon of water, and brush generously but carefully the top of the dough trying not to let too much egg wash fall into the crevices.
- Sprinkle with the almond mixture.
- Bake for 30 minutes, turn down the oven to 325º and bake 10 more minutes, until golden and crunchy.
- Transfer to a wire rack and let cool. Or eat warm.
- Keep at room temperature for a few days, covered or wrapped.
Notes
Mix 1 cup flour, yeast, 1 tablespoon of sugar (from the total amount) in a bowl (from the stand mixer if using one), and slowly add the lukewarm milk. Mix lightly with a fork and let stand 5 minutes. It should start to bubble. Proceed with the recipe as in the instructions adding the rest of the liquid and ingredients. Flour: you can use all-purpose flour instead of both flours listed below. Liquid: I use cream together with low-fat milk; you can use full-fat milk and ½ cup water too. Topping: if you only use sliced almonds you can omit the processor and simply mix the topping ingredients in a bowl. You can also use other nuts like hazelnut or pistachios. If you don't have pearl sugar, use granulated without processing it though it won't be exactly the same. Shape: a braided wreath is great for the holidays, but you can make one very large straight braid or two medium ones. The latter is the one I opt for many times. Flavorings: in theory, almost any extract and/or ground spice can be added. As for citrus zest, orange or tangerine goes very well also. Add-ins: this is a great dough to add dried cranberries or raisins. And chocolate chips work well also. About a ½ cup total.
Adapted from Bread For All Seasons, by Beth Hensperger
mividaenundulce says
Increíble lo rápido que ha pasado el año, sin querer ya estamos en Diciembre y en un abrir y cerrar de ojos, ya será 2014.
Este pan se ve maravilloso, yo tengo un libro de la misma autora, es el Bread Bible, me encanta...!!!
Renee Goerger says
As always, your photos are simply incredible!!! I applaud you for baking bread during the middle of a move. Better yet, I applaud you for making an OUTSTANDING holiday bread in the middle of a move. How do you do it?
Renee - Kudos Kitchen
ahu says
I admire your dedication!!! This looks amazing. Best of luck with the move!
The Ninja Baker says
Your bread Paula - as a matter of fact - any of your breads would make lovely holiday gifts. This crunchy almond wonder is especially gorgeous tho' =) Thank you for the tip about wrapping as soon as the bread cools....And congratulations / bravo on juggling the sale of a house, a new job and blogging!
Liz Berg says
What a gorgeous loaf, Paula! So much almond goodness in every slice! Good luck with your move, my friend!!! xo
Renee says
This is a show stopper for sure. If I saw this in a bakery window, I would stop, stare, and run in and get it right then and there. How great this would be any time of day.
Cher Rockwell says
Beautiful - I am going to have to add this one to my list for the upcoming holidays. (after seeing a couple of your breads from that book, I ended up procuring a copy of it. Have baked a few things from it and love it - so thank you for turning me on to it. I have her Bread Bible, but didn't know about some of her older books).
Abbe@This is How I Cook says
Beautiful, Paula! This would give me the sustenance needed for moving! Good luck on your move.
Deb says
I hope the house selling and moving brings you joy among all the endless activity! I'm not sure how you found time to bake, but I am so glad you did! That is one wondrous Crunchy Almond Loaf!
mireia badia says
Amazing pictures!!!! Looks great
felicia | Dish by Dish says
This looks beautiful Paula!! You have the most gorgeous recipes & pictures! and...we have to meet up before the year ends!!! when all the chaos has died down at least!! And man, the heat is really quite unbearable!! xoxo, feli
yummychunklet says
What a wonderful holiday loaf!
Nancy @ gottagetbaked says
Holy mother of sweetened carbs, that's a glorious loaf of bread, Paula! The texture inside is perfect, that crust looks satisfyingly crunchy, and that almond/sugar topping is divine. I can't believe you made this in the midst of all the chaos. You're amazing. There's no way I could make myself give this away. I think I'd pounce on it and start gnawing away as soon as it comes out of the oven. I hope things calm down for you soon so that you can enjoy a restful Christmas!
CQUEK says
Definitely worth the effort and making it for the holidays sounds like a wonderful idea.
Holly @ abakershouse.com says
Beautiful! Love the soft inside with the crunchy almonds on the outside.
Alice @ Hip Foodie Mom says
In the middle of moving and baking in a million percent humidity and you still made Twelve Loaves?! You rock! I can't believe I missed this month! my fault 🙁 anyway, I've always wanted to bake a braided wreath bread. . yours looks perfect and fabulous and the crunchy topping sounds amazing! I love this! Happy Holidays, Paula! wishing you a fabulous one and hope the move goes smoothly my friend!
Pink Patisserie says
What a gorgeous loaf Paula! Reminds me of almond rings my Swedish Grandmother used to make. So pretty. Good luck with your move!
Lora CakeDuchess says
I've got to try your dough recipe next time I make the wreath. It's interesting with olive oil and cream. So pretty, Paula! So perfect for gift giving. I dream of making fudge, quick breads, caramels and having them wrapped in a pretty way and never get around to it. Maybe I should just do it in the summer when things are less hectic and surprise my friends?:) gracias por todo!
Bakingyummies says
Oh yes Paula, our breads really look similar. Nonetheless, I still feel like eating your's right now 🙂
Dionne Baldwin says
Oh yes, it must be done even if everything else seems to be impatiently waiting to be handled! The blog must go on, especially the breads! Almonds are my favorite. I eat them every day. In my smoothie, as a snack, in my granola...I want this bread to be my new go-to bread recipe when I need a minute to stop and smell those metaphorical roses. Enjoying a slice or two of this bread would surely keep me in perspective. Thank you for all of your hard work on this bread and for what you do for the group!