German Almond Sweet Bread
German Almond Sweet Bread
Ingredients
For the Sweet Yeast Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Almond Topping
- 7 ounces almond paste, crumbled
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 cup flaked almonds
For Finishing
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, active dry yeast, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
In a separate bowl, whisk together the warmed milk, melted and cooled butter, large egg, and vanilla extract.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes on a lightly floured surface or with the dough hook until the dough is smooth and elastic.
⏱️ 10 min
- 4
Lightly grease a large bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the almond topping. In a medium bowl, combine the crumbled almond paste, softened butter, 1/4 cup granulated sugar, large egg, and almond extract. Beat with an electric mixer until smooth and creamy.
⏱️ 10 min
- 6
Lightly grease a 9x9 inch square baking pan. Once the dough has doubled, gently punch it down and transfer it to the prepared baking pan. Press the dough evenly into the bottom of the pan.
⏱️ 5 min
- 7
Evenly spread the almond topping over the dough in the pan. Sprinkle the flaked almonds over the top of the almond topping.
⏱️ 5 min
- 8
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the bread rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 10
Bake the sweet bread for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean (avoiding the almond topping).
⏱️ 30 min•🌡️ 350
- 11
Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min
- 12
Once completely cooled, dust generously with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
German Almond Sweet Bread
Ingredients
For the Sweet Yeast Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Almond Topping
- 7 ounces almond paste, crumbled
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 cup flaked almonds
For Finishing
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, active dry yeast, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
In a separate bowl, whisk together the warmed milk, melted and cooled butter, large egg, and vanilla extract.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes on a lightly floured surface or with the dough hook until the dough is smooth and elastic.
⏱️ 10 min - 4
Lightly grease a large bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the almond topping. In a medium bowl, combine the crumbled almond paste, softened butter, 1/4 cup granulated sugar, large egg, and almond extract. Beat with an electric mixer until smooth and creamy.
⏱️ 10 min - 6
Lightly grease a 9x9 inch square baking pan. Once the dough has doubled, gently punch it down and transfer it to the prepared baking pan. Press the dough evenly into the bottom of the pan.
⏱️ 5 min - 7
Evenly spread the almond topping over the dough in the pan. Sprinkle the flaked almonds over the top of the almond topping.
⏱️ 5 min - 8
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the bread rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 10
Bake the sweet bread for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean (avoiding the almond topping).
⏱️ 30 min•🌡️ 350 - 11
Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min - 12
Once completely cooled, dust generously with powdered sugar before serving.
⏱️ 1 min