Almond Puff Loaf

Almond Puff Loaf

  • Prepare: 30M
  • Cook: 1H
  • Total: 1H 30M
Almond Puff Loaf

Almond Puff Loaf

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 3 Eggs, large
  • Condiments

    • 2/3 cup Jam or preserves
  • Baking & Spices

    • 1 tsp Almond extract
    • 1/2 cup Confectioners' or glazing sugar
    • 2 cup Flour, unbleached
    • 1 tsp Vanilla
  • Nuts & Seeds

    • 1/2 cup Almonds
  • Dairy

    • 1 cup Butter
  • Liquids

    • 4 tsp Milk or water
    • 1 1/4 cup Water
  • Time
  • Prepare: 30M
  • Cook: 1H
  • Total: 1H 30M

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Description

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. Its incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers reputation!

Ingredients

  • 1/2 cup (8 tablespoons) butter*, cut into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • *If youre using unsalted butter, add 1/4 teaspoon salt.
  • 1 cup water
  • 1/2 cup (8 tablespoons) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if theyre cold from the fridge
  • 1 teaspoon almond extract
  • *If youre using unsalted butter, add 1/4 teaspoon salt.
  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until theyre a light, golden brown
  • 1/2 cup confectioners or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)

Directions

  • Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if youre using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth. Divide the dough in half; if youre using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10 x 3 rectangles on the sheet, leaving at least 4 (but preferably 6) between them, and 2 on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if youre using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit. Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed. Mix in the almond extract. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can. Bake the pastry for 50 minutes to 1 hour, or until its a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; dont worry, this is all part of the plan. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the icing atop the pastries. Cut into squares or strips to serve.

Nutrition

Nutrition Information Serving Size 79g Servings Per Batch 16 Amount Per Serving: Calories 240 Calories from Fat 130g Total Fat 15g Saturated Fat 8g Trans Fat 0g Cholesterol 65mg Sodium 20mg Total Carbohydrate 25g Dietary Fiber 1g Sugars 9g Protein 4g * The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
  • Serves: 16 to 20 servings
  • Prepare: 30 mins.
  • Cook Time: 60 mins.
  • TotalTime:
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Title:

Almond Puff Loaf Recipe | King Arthur Flour

Descrition:

Buttery, flaky, tender pastry with a layer of fruit jam, a swirl of icing, and a shower of almonds.

Almond Puff Loaf

  • Refrigerated

    • 3 Eggs, large
  • Condiments

    • 2/3 cup Jam or preserves
  • Baking & Spices

    • 1 tsp Almond extract
    • 1/2 cup Confectioners' or glazing sugar
    • 2 cup Flour, unbleached
    • 1 tsp Vanilla
  • Nuts & Seeds

    • 1/2 cup Almonds
  • Dairy

    • 1 cup Butter
  • Liquids

    • 4 tsp Milk or water
    • 1 1/4 cup Water

The first person this recipe

kingarthurflour.com

kingarthurflour.com

399 0

Found on kingarthurflour.com

King Arthur Flour

Almond Puff Loaf Recipe | King Arthur Flour

Buttery, flaky, tender pastry with a layer of fruit jam, a swirl of icing, and a shower of almonds.