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Almond Puff Loaf

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Almond Puff Loaf

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Almond Puff Loaf Recipe Almond Puff Loaf Recipe

The recipe for this buttery, flaky, smooth confection has been round for years and years however, like every tremendous classics, its attractiveness by no means fades. It’s extremely simple to make, but tastes and appears as regardless that a professionally skilled pastry chef may have worked over it for hours. Hey, a bit of subterfuge by no means hurts any bakers’ recognition!

At a look

Prep
Bake
Total
Yield
16 to 20 servings

Nutrition knowledge

Ingredients

First Layer

  • 1/2 cup (eight tablespoons) butter*, reduce into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/four cup water
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Second Layer

  • 1 cup water
  • 1/2 cup (eight tablespoons) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • three huge eggs, at room temperature; heat them, within the shell, in sizzling faucet water for 10 mins if they are chilly from the refrigerator
  • 1 teaspoon almond extract
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Topping

  • 2/three cup jam or preserves
  • 1/2 to two/three cup slivered or sliced almonds, toasted in a 350&degF oven for approximately 7 to 10 mins, or till they are a mild, golden brown

Icing

  • 1/2 cup confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • four teaspoons milk or water (roughly)

First Layer

  • four oz butter*, reduce into pats or 1/2-inch cubes
  • four 1/four oz King Arthur Unbleached All-Purpose Flour
  • 2 oz water
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Second Layer

  • eight oz water
  • four oz butter*
  • four 1/four oz King Arthur Unbleached All-Purpose Flour
  • three huge eggs, at room temperature; heat them, within the shell, in sizzling faucet water for 10 mins if they are chilly from the refrigerator
  • 1 teaspoon almond extract
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Topping

  • 7 oz jam or preserves
  • 2 to two 1/2 oz slivered or sliced almonds, toasted in a 350°F oven for approximately 7 to 10 mins, or till they are a mild, golden brown

Icing

  • 2 oz confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • four teaspoons milk or water (roughly)

First Layer

  • 113g butter*, reduce into pats or 1/2-inch cubes
  • 120g King Arthur Unbleached All-Purpose Flour
  • 57g water
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Second Layer

  • 227g water
  • 113g butter*
  • 120g King Arthur Unbleached All-Purpose Flour
  • three huge eggs, at room temperature; heat them, within the shell, in sizzling faucet water for 10 mins if they are chilly from the refrigerator
  • 1 teaspoon almond extract
  • *If you are the use of unsalted butter, upload 1/four teaspoon salt.

Topping

  • 198g jam or preserves
  • 57 to 71g slivered or sliced almonds, toasted in a 350°F oven for approximately 7 to 10 mins, or till they are a mild, golden brown

Icing

  • 57g confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • four teaspoons milk or water (roughly)

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a big cookie sheet.
  2. First layer: In a medium-sized blending bowl, mix the butter, flour, and salt (in case you are the use of it), running the butter into the flour with a pastry blender or fork, your arms, or a mixer. Mix till the whole lot is crumbly, then stir within the water. The dough will develop into cohesive, regardless that no longer easy.
  3. Divide the dough in part; in case you are the use of a scale, each and every part will weigh about four five/eight oz. Wet your fingers, and form each and every piece of this rainy dough into a coarse log. Pat the logs into 10″ x three” rectangles at the sheet, leaving no less than four” (however ideally 6″) between them, and a couple of” on each and every facet. These sing his own praises within the oven (therefore the title), and you wish to have to go away them room for enlargement.
  4. Second layer: In a medium-sized saucepan, carry the water and butter to a boil. Stir till the butter melts, then upload the flour (and salt, in case you are the use of it) suddenly. Stir the combination with a spoon until it thickens, starts to steam, and leaves the perimeters of the pan; this may occasionally occur in no time.
  5. Transfer the stiff batter to a blending bowl, or the bowl of an electrical mixer. Beat it at medium velocity for 30 seconds to at least one minute, simply to chill it down a little bit.
  6. Add the eggs one after the other, beating neatly after each and every addition; beat till the batter loses its "slimy" glance, and each and every egg is completely absorbed.
  7. Mix within the almond extract.
  8. Divide the batter in part. Spread part the batter over one of the crucial dough strips at the pan, protecting it totally. Repeat with the rest batter and dough.
  9. With a spatula (or your rainy arms) unfold the batter till it totally covers all of the backside layer of dough. Smooth it out as best possible you’ll be able to.
  10. Bake the pastry for 50 mins to at least one hour, or till it is a deep golden brown. Remove it from the oven, and switch each and every pastry to a twine rack.
  11. Topping: Spread each and every heat pastry with about third cup of jam or preserves. (Any taste is okay, however our favorites are raspberry and apricot.)
  12. Sprinkle the toasted almonds atop the jam. By this time, your superbly puffed pastries are most likely beginning to sink; do not be disturbed, that is all a part of the plan.
  13. Icing: Stir in combination the sugar, vanilla, and sufficient milk or water to shape a thick however "drizzlable" icing.
  14. Drizzle the icing atop the pastries.
  15. Cut into squares or strips to serve.

Nutrition Information

  • Serving Size79g
  • Servings Per Batch16
Amount Per Serving:
  • Calories240
  • Calories from Fat130g
  • Total Fat15g
  • Saturated Fat8g
  • Trans Fat0g
  • Cholesterol65mg
  • Sodium20mg
  • Total Carbohydrate25g
  • Dietary Fiber1g
  • Sugars9g
  • Protein4g

* The vitamin knowledge supplied for this recipe is decided by means of the ESHA Genesis R&D instrument program. Substituting any substances would possibly alternate the posted vitamin knowledge.

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