Friday, March 18, 2011From the Kitchen of Pat Nieman
First make this easy dough:
2 cubes butter, softened
2 pkg (or 2 T) yeast...I use SAF yeast
2 C warm milk
3/4 C sugar
1 tsp salt
6 C flour
Mix and knead about 5 minutes. Don't add much additional flour...you want a soft dough. Let rise while you make the fillings.
(I usually make about 1 1/2 times this amount because I love lots of filling)
1 C milk
1 egg yolk
1/2 tsp salt
1/3 C sugar
3 T flour (I use Wondra)
1 tsp vanilla
Stir together and cook in microwave...let cool...I actually put this in the freezer to really cool it down. If it's warm you'll melt the almond/oat filling
Next...make the Almond/Oat filling:
(again, I usually make 1 1/2 times this amount)
3/4 C sugar
1 cube butter
1/3 C oats
2 tsp almond flavoring
Mix until crumbly.
When dough has risen, divide into three pieces and pat each into a large rectangle on a baking sheet.
Slice along each side at about 1 inch intervals. Then spread 1/3 of the custard down the center. Next crumble 1/3 the almond mixture on top of the custard.
Finally, braid the strips over the fillings, tucking the ends in so the fillings doesn't leak out while baking.
Let rise again; bake at 350 for 15-20 minutes until slightly browned.
Frost with a powdered sugar glaze or thin cream cheese frosting.
These also freeze well and are great to make during the holidays when you want a nice breakfast treat that doesn't have to be made at the last minute.