Ukrainian - Almond Filled Braid / Myhdaloviy Kalach

[Olga Drozd]

Ukrainian - Almond Filled Braid / Myhdaloviy Kalach

Three almond filled strands intertwine to make this Almond Braid. For this recipe I used 4 1/2 cups Canadian Robin Hood All Purpose Flour.  If using a softer flour then you might need more. 2 packages active dry yeast (2 Tablespoons) 1/2 cup warm water 1 Tablespoon sugar 1/2 cup sugar 3/4 cup warm milk (105 to 115º F.) 1 teaspoon salt 1 teaspoon vanilla extract 1/4 cup butter, softened 5 to 5 1/2 cups all purpose flour - divided 2 eggs 1 egg white, beaten with 1 teaspoon water for glaze Sliced almonds, for decoration ALMOND FILLING: 1 1/2 cups unblanched almonds 1/4 cup fine dry bread crumbs 3/4 cup sugar 1/4 cup butter, melted 3/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg slightly beaten ALMOND ICING: 1 cup confectioners' sugar (Powdered/Icing) 1 teaspoon butter, softened 1/8 teaspoon almond extract 4 to 5 teaspoons warm water

For the dough:  Sprinkle yeast over 1/2 cup water in large bowl of electric mixer.  Add 1 Tablespoon of sugar.  Let stand until yeast is soft (about 5 minutes).

Add 1/2 cup sugar, milk, salt, vanilla, and butter.  Add 2 1/2 cups of the flour.  Mix to blend, then beat at medium speed until smooth and elastic (about 4 minutes).  Beat in eggs, one at a time, beating until smooth after each addition.  Stir in about 2 cups more flour to make a soft dough.

Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour.  Knead until dough is smooth and satiny and small bubbles form just under surface (15 to 20 minutes), adding just enough flour to prevent dough from being sticky.

Turn dough in a greased bowl.  Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about 1 1/2 hours.  While dough rises, prepare Almond Filling.

Punch dough down.  Cover with inverted bowl and let rest for 10 minutes.

Divide dough into three equal portions.  Roll each out to a 6 - by 18 - inch rectangle.  Spread  1/3 of the filling down center of each (about 3/4 cup), leaving about a 1/2- inch margin all the way around.  Starting from an 18 inch side, roll each strip, jelly-roll fashion; pinch ends and long edges to seal.

Place filled rolls seam side down, side by side on a large, greased baking sheet  or parchment lined baking sheet; Braid strands but  be careful not to stretch strands.  Pinch ends of braid and tuck under slightly to seal.

Let rise until almost doubled in bulk about 45 minutes. 

Preheat oven to 350º F.

Brush braid lightly with egg white mixture.  Bake until braid is richly browned and sounds hollow when tapped about 35 to 45 minutes.  Slide carefully onto a wire rack.  Drizzle warm braid with Almond Icing; decorate with sliced almonds.  Let cool to room temperature before slicing.

ALMOND FILLING:  Whirl almonds in a food processor or blender until powdery.  Mix almonds, crumbs, and sugar to combine thoroughly.  Stir in butter and almond and vanilla extracts.  Mix in egg to moisten mixture.

ALMOND ICING: Mix all ingredients in a small bowl until smooth.