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Strawberry Lemon Almond Bread

Prep Time: 30 minutes Rise Time: 1 hour Bake Time: 30 minutes Yield: 1 large loaf/14 slices
Course Bread, Brunch, Dessert
Cuisine American, German
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour
Total Time 1 hour
Servings 14 Slices
Author Lora Wiley-Lennartz

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

  1. Place the milk, yeast, salt, 1/2 cup sugar, egg yolks, extracts, and butter in your mixer and combine using the dough hook attachment.
  2. Add 4 cups of the flour and knead into a soft dough.
  3. Cover the bowl with a dishcloth and stow in a warm place for 40 minutes.
  4. Wash and hull the strawberries and chop them into pieces.
  5. Warm the honey in a small skillet over medium heat. Add the almonds and toss to coat. Cook, stirring frequently until the almonds caramelize.
  6. Stir in the tablespoon of flour, lemon juice, heavy cream, and the strawberries. Stir until the extra liquid evaporates.
  7. Stir in the lemon zest. Remove from heat and set aside to cool.
  8. Halve the dough.
  9. Line a baking sheet with parchment paper.
  10. Roll each piece out into 12x 16 rectangle.
  11. Spread the strawberry filling on each half of the dough.
  12. Starting with the long sides, roll each piece up into a cylinder.
  13. Then twist the two rolls together into one piece and place on the parchment paper.
  14. Let the dough rest for 20 minutes.
  15. Preheat the oven to 350 degrees F.
  16. Brush the bread with the remaining 2 tablespoons of heavy cream.
  17. Bake the bread for 30 minutes.
  18. Remove from oven. Let cool completely before sprinkling with powdered sugar.
  19. Slice and serve.