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Has anyone else been taking advantage of the gorgeous, juicy, affordable strawberries currently in the market? Raising my hand. I have never seen the prices so affordable. And their color makes me so happy. Not as happy though as this Strawberry Lemon Almond Bread.
The inspiration for this lovely recipe comes from one of the million German cooking magazines I have collected. I tweaked it slightly, then added a few ingredients, and am delighted with the result of this Strawberry Lemon Almond Bread.
This winner is the perfect addition to your breakfast or brunch menu. The bread itself is not too sweet. Actually, it is dense and substantial. The sweet strawberry filling carries the tang of lemon as well as almond crunch. One slice is a very filling snack.
Here’s how you make this Strawberry Lemon Almond Bread: After mixing up the bread dough and while it is rising, you caramelize the almonds. Sauté them in honey in a warm skillet until they caramelize. Then add a tablespoon of flour, freshly squeezed lemon juice, and sliced fresh strawberries to the pan. Cook until the liquid is evaporated. Then sprinkle with lemon zest and set aside to cool.
When the dough has risen. Divide it into two equal parts. Roll each half out into a rectangle. Spread the filling on each half. Starting with the long sides, roll each up into a long roll. Then twist the rolls together and bake.
It sounds way more complicated than it is. This bread can be pre-made, sliced, and frozen. The recipe creates a large loaf, perfect for guests for breakfast or brunch. I highly recommend taking this recipe for a spin this weekend while the strawberries are good for the getting.
Strawberry Lemon Almond Bread
Prep Time: 30 minutes Rise Time: 1 hour Bake Time: 30 minutes Yield: 1 large loaf/14 slices
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour
Total Time 1 hour
Servings 14 Slices
Ingredients
- 1/2 cup lukewarm milk
- 2 packages of active dry yeast
- 1/4 teaspoons salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 cup white granulated sugar divided in half.
- 3 egg yolks
- 1/2 cup or 1 stick unsalted butter room temperature
- 4 cups plus 1 tablespoon all-purpose flour divided
- 2 tablespoons honey
- 2 cups hulled and chopped fresh Strawberries
- 1 cup chopped raw almonds
- 1 tablespoon lemon juice.
- 1/4 cup plus 2 tablespoons heavy cream divided
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons powdered sugar.
Instructions
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Place the milk, yeast, salt, 1/2 cup sugar, egg yolks, extracts, and butter in your mixer and combine using the dough hook attachment.
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Add 4 cups of the flour and knead into a soft dough.
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Cover the bowl with a dishcloth and stow in a warm place for 40 minutes.
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Wash and hull the strawberries and chop them into pieces.
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Warm the honey in a small skillet over medium heat. Add the almonds and toss to coat. Cook, stirring frequently until the almonds caramelize.
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Stir in the tablespoon of flour, lemon juice, heavy cream, and the strawberries. Stir until the extra liquid evaporates.
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Stir in the lemon zest. Remove from heat and set aside to cool.
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Halve the dough.
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Line a baking sheet with parchment paper.
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Roll each piece out into 12x 16 rectangle.
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Spread the strawberry filling on each half of the dough.
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Starting with the long sides, roll each piece up into a cylinder.
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Then twist the two rolls together into one piece and place on the parchment paper.
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Let the dough rest for 20 minutes.
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Preheat the oven to 350 degrees F.
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Brush the bread with the remaining 2 tablespoons of heavy cream.
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Bake the bread for 30 minutes.
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Remove from oven. Let cool completely before sprinkling with powdered sugar.
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Slice and serve.
So, do you like this Strawberry Lemon Almond Bread? Then also check out some of these other delicious recipes:
STRAWBERRY BUNDT CAKE
STRAWBERRY RHUBARB STREUSEL MUFFINS
STRAWBERRY MILK FRENCH MACARONS
STRAWBERRY BASIL HEART TORTE
