FROM MY KITCHEN TO YOURS

Whenever I autograph a copy of my cookbook, SOMETHING WARM FROM THE OVEN, the inscription usually reads “From my kitchen to yours.” Because that’s how I see my recipes—as blown seeds that spread from one kitchen to the next, bearing the fruits of each baker’s labor and bringing pleasure to all who sample them.

This year on Easter, we had our teenage godsons over for brunch. For the bread to go with my quiche, I made my Easy Almond Wreaths. The boys, both strapping lads of over six foot each, inhaled them. My husband had seconds. What I love about these sweet-dough rolls is they’re not labor-intensive and the prep time is minimal for a yeast bread. Yet the results are out of this world and a real crowd pleaser.

Here I’m sharing the recipe, which is in my cookbook, as my gift from my kitchen to yours. Enjoy!

EASY ALMOND WREATHS
3 ½ to 4 cups all-purpose flour
½ cup plus 3 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons instant dry yeast
¾ cup whole milk
½ cup (1 stick) unsalted butter
1 teaspoon almond extract
2 large eggs
¼ cup whole almonds
2 ounces almond paste, chilled and broken into pieces

In a large bowl or the bowl of a stand mixer, combine 1 cup of the flour, the ½ cup of sugar, salt, and yeast. In a small saucepan, cook the milk and butter over low heat until butter is melted. Let cool until warm (120 degrees Fahrenheit). Add to the flour mixture along with the almond extract and eggs. Beat with an electric mixer, or the paddle attachment of a stand mixer, until the dry ingredients are incorporated. Add the remaining flour ½ cup or so at a time until a dough starts to form. Stir in the remaining flour, or use the hook attachment on a stand mixer, until a soft but pliable dough forms. Place in a greased bowl and cover with a damp cloth or plastic wrap. Let rise for 30 to 40 minutes until doubled in bulk.

Meanwhile, prepare the coating. Place the remaining sugar, almonds, and almond paste in a food processor. Pulse until the nuts are ground medium-fine. Place in a shallow bowl, such as a soup bowl.
Turn dough onto a floured surface and knead to remove any bubbles. Divide into 16 pieces. Shape each piece into 6-inch rope. Roll each rope in the sugar-nut mixture, twist, and bring the two ends together, pressing with your thumb to seal. Place one inch apart on the baking sheets. Cover and let rise for 15 to 20 minutes.

Meanwhile, preheat the oven to 375 degrees Fahrenheit. Grease 2 baking sheets or line with parchment
Bake on two racks in the oven for 20 to 25 minutes, rotating the pans from the upper to the lower rack halfway through, until golden brown. Cover loosely with aluminum foil for the last 5 minutes or so to prevent overbrowning.