Aromatic Almond Cream Cheese Bread
Make Deliciously Sweet and Soft Almond Cream Cheese Bread!
Indulge in this sweet, soft, and aromatic almond cream cheese bread, crafted to evoke nostalgic memories! Each bite brings pure happiness. This recipe is detailed and easy for beginners to follow.
Bread Dough Ingredients
- 330g Bread Flour
- 50g Sugar
- 6g Dry Yeast
- 2g Salt
- 35g Butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 165g Milk or Water (at room temperature)
- A handful of Sliced Almonds (for topping)
Filling & Additional Ingredients
- 220g Cream Cheese (softened)
- 1 Tbsp Powdered Sugar
- 1 Egg Wash (1 egg, beaten)
- 220g Cream Cheese (softened)
- 1 Tbsp Powdered Sugar
- 1 Egg Wash (1 egg, beaten)
Cooking Instructions
Step 1
In a mixing bowl, combine the 330g of bread flour. Separately add 50g of sugar, 6g of dry yeast, and 2g of salt around the edges of the flour, ensuring they don’t directly touch the yeast. This prevents the salt from hindering yeast activity.
Step 2
Create a well in the center of the dry ingredients. Add the room-temperature egg and 165g of room-temperature milk or water. Gently mix with a spatula or by hand until a rough dough forms. (Tip: For optimal yeast activation, make sure the egg and milk are at room temperature.)
Step 3
Once the dough starts coming together, add 35g of softened butter. Knead the dough thoroughly for about 30 minutes until gluten is well-developed. You’ll know it’s ready when you can stretch a small piece thinly without it tearing, forming a ‘windowpane’. (Tip: Kneading can be done by repeatedly stretching and folding the dough on a lightly floured surface.)
Step 4
Shape the smooth dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first proof in a warm place (around 30°C or 86°F) for 50 minutes, or until doubled in size. (Tip: Use your oven’s proofing setting or place the bowl next to a container of warm water to create a warm environment.)
Step 5
After the first proof, gently punch down the dough to release the air. Mix in 1 tablespoon of powdered sugar until combined. Divide the dough into 2 equal portions, shape them into balls, cover with plastic wrap, and let them rest for 15 minutes for an intermediate proof (bench rest). This relaxes the gluten.
Step 6
Gently roll out each portion of dough into a long rectangle. Generously spread the softened cream cheese filling evenly over the surface, leaving a small border along the edges.
Step 7
Starting from one long edge, tightly roll up the dough like a Swiss roll. Pinch the seam firmly to seal the filling inside and prevent it from leaking during baking.
Step 8
Shape the rolled dough into your desired form, such as a ring or a freeform braid. Using a sharp knife or a dough scraper, make cuts on the surface of the dough to create decorative patterns. (Tip: Deeper cuts will allow the bread to open up more attractively as it bakes.)
Step 9
Place the shaped dough in a warm place for a second proof of 30 minutes. Once proofed, brush the tops with egg wash and sprinkle with sliced almonds for decoration. Bake in a preheated oven at 180°C (355°F) for 15-20 minutes, or until golden brown and cooked through. Enjoy your delicious Almond Cream Cheese Bread!
