Almond Braid
Almond and chocolate are a classic combination that will be sure to wow your brunch guests!
Prep: 10 min | Bake: 25 to 30 min | Yield: 8 to 10 servings
Ingredients
Braid
- 9 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
- 1 can Solo Almond Cake and Pastry Filling
- 1/2 cup mini chocolate chips
- 1 tablespoon butter, melted
Icing
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons milk
- Sliced almonds for decorating
Instructions
Braid
- Spray counter lightly with cooking spray. Combine rolls and roll into a 12 x 16-inch rectangle.
- Spread pie filling lengthwise in a 4-inch strip down the center of the dough. Top with mini chocolate chips. Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling.
- Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
- Lift braid with both hands and place on sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes.
- Remove wrap and brush with melted butter. Bake at 350 degrees F for 25 to 30 minutes or until lightly golden brown.
Icing
- Mix icing ingredients together. Chill braid, and top with icing and sliced almonds to serve.
Attribution
Recipe and photo used with permission from: Rhodes Bake-N-Serv
