Almond crown

Бадемова корона1 684x1024 Almond crown

Almond crown
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300 g flour (mixture of wheat and rye flour)
1 egg
½ cup of warm milk
50 g butter
2/3 cup sugar
4 g of baker’s yeast powder
1 teaspoon mahleb
½ grated Tonka bean

100 g soft butter
100 g sugar
100 g ground almonds
1 dose vanilla

Sliced almonds for decoration


Dissolve the yeast with the milk, 1 tablespoon sugar and flour and let rise. Then pour in the middle of the well formed of both flours and sugar. Also add the egg, spices and melted butter. Knead until you get a soft dough. Let rise for half an hour or until it doubles in volume.

In another bowl, make a paste from the sugar, ground almonds, vanilla and soft butter (all from the 2nd group of products).

Roll out the dough on a piece of parchment paper, well floured. Shape a rectangular 1 cm thick. Cut in half lengthwise. Coat each strip with a thick layer of almond paste. Then form two long sausages pinching the dough lengthwise over the stuffing. Then twist both sausages one into the other and join the ends to form a crown. Sprinkle with sliced almonds and let stand on the stove while the oven heats to 180°C.

Cook the almond crown until golden brown, which takes about 30-35 minutes.

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