Almond Wreath Bread

I made this sweet bread for the first time during the early months of the quarantine. I have made this countless times ever since. It’s super easy and the cool thing is you can make two and freeze one for later use. When I bake them, I keep one for our family and share one with a friend who lives close by. It looks pretty and it tastes good.

Serves 12 (Makes 2 wreaths)

INSTRUCTIONS

1. In a bowl of a stand mixer add flour, yeast, salt, eggs, and honey. Turn mixer to low and mix it for 30 seconds.
2. FOR THE FLOUR PASTE: Using a small whisk, mix milk and flour together until well combined. Microwave, mixing every 20 seconds, until mixture thickens to a smooth pudding like consistency about 1^1/2 minutes to 2 minutes.
3. Add the flour paste to the mixer. Increase speed to medium for about 4 minutes.
4. Add the cubed butter and mix until shiny and smooth, 4 to 6 minutes.
5. Cover bowl and place in counter until dough is doubled, about 2 – 3 hours.
6. Line 2 baking sheets with parchment paper.
7. FOR THE ALMOND FILLING: Add the almonds, confectioners’ sugar, almond extract, salt, egg and butter to the food processor. Process until the mixture is well combined and looks like a gooey paste.
8. Store in the refrigerator if you are not using it immediately. [This filling can be stored in the refrigerator for about a week or on the freezer for a month.]
9. On a lightly floured work surface, divide the dough into 2 equal pieces.
10. Roll dough (one piece of dough) into 18 by 9-inch rectangle with long side facing you. Divide the almond filling into half and spread it in the bottom half of the dough and roll up dough into tight log. Press to seal and transfer, seam side down, to parchment-lined baking sheet. Repeat with remaining dough and filling.
11. Shape each cylinder into ring. Using paring knife, make 10 cuts around outside of dough and turn the cut side up. 
12. Cover with plastic wrap and place it in the counter until rings have puffed slightly, 90 to 120 minutes.
13. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 370 degrees.
14. FOR THE TOPPING:  Whisk one egg white in a small bowl, then brush rings with egg whites. Sprinkle with sliced almonds and bake until deep brown, about 14 to 16 minutes, switching and rotating pans halfway through baking.