Description
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled whole grain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet and crunchy texture and flavor and makes a delightful treat.
Ingredients
Units
Scale
Dough:
- 1 cup all-purpose flour
- 1/2 cup whole grain KAMUT flour or other whole grain flour
- 1 1/4 tsp instant yeast
- 1/4 cup sugar
- 1/8 tsp salt, optional
- 6 tablespoons warm water
- 1 large egg yolk
- About 6 tablespoons butter, cut into small pieces
Almond Filling
- 1 cup unblanched, sliced almonds
- 3/4 cup dried blueberries
- 3/4 cup sugar
- 3/4 cup milk (I used almond milk)
- 1 tsp grated lemon zest (Approx. 1 small lemon)
- 1/2 tsp pure vanilla extract
Egg Wash
- 2 tsp water
- 1 egg white
- Pinch of salt
Instructions
Nut Roll:
- All ingredients should be at room temperature except warm water, which should be about 108-110 degrees F.
- In a large bowl, whisk together the all-purpose and whole grain flours, sugar, salt, and yeast. Add the water, egg yolk and butter pieces and stir until evenly moistened using a wooden spoon or spatula.
- To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.
- Cover dough with plastic wrap or bees wrap and let rise in a warm place until it’s puffy enough to hold an impression when pressed with a finger (dough won’t double in volume), about 1 hour. (I let mine rise about 1.5 hours.)
- With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a rolling pin, roll into a 14-inch to 15-inch square.
- Spread or evenly dot Almond Filling over dough to within 1-inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay, seam side down, on a buttered 12-inch x 17-inch baking sheet. Pinch ends to seal, then fold under.
- Cover loaf loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.
- In a small bowl, mix the egg white with water and a pinch of salt. Whisk until frothy. Brush loaf with egg mixture; discard any remaining.
- Bake loaf on the center rack in a 325-degree F regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut cross-wise into 1/4-inch-thick slices.
Almond Filling:
- In a food processor, whirl the unblanched almonds to a fine meal.
- In a 10-12-inch nonstick frying pan, combine almond meal, dried blueberries, sugar, milk, and grated lemon zest.
- Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom.
- Remove from heat and stir in 1/2 teaspoon vanilla. Let cool at least 30 minutes.
- Category: Sweet Bread / Pastry