Soft, golden bread swirled with almond frangipane and finished with a glossy layer of apricot jam. Simple to make and perfect for sharing, straight from the oven.
comfort made for sharing.
This recipe began as a bit of an experiment, as many of mine do. I started with my go-to sweet dough, knowing I wanted to create something for sharing, but with the same soft, filled layers I love in buns and rolls.
It comes together in much the same way, but without the need for anything too neat or precise - a relaxed kind of baking that’s all about comfort rather than perfection.
Soft, golden, and gently sweet, this is the kind of bake that fills the kitchen with the scent of warm dough and toasted almonds. A swirl of frangipane runs through the layers, and once it’s baked, a glossy layer of apricot jam gives it a lovely shine.
Simple enough for a quiet afternoon, yet special enough to bring to the table when you want to share something homemade. Best enjoyed warm, pulled apart by hand, with the jam still a little sticky and the crumb soft and buttery.
ALMOND & APRICOT TEAR AND SHARE BREAD
Prep time: 30 minutes (hands on). Proving time: 2.5 hours. Bake time: 30 minutes.
Difficulty: Everyday Bake.
INGREDIENTS
Dough:
500g strong white flour
10g salt
7g yeast
80g golden caster sugar
2 eggs
280ml milk
75g butter, softened
Filling:
100g butter
100g golden caster sugar
2 eggs
140g ground almonds
75g plain flour
½ tsp vanilla extract
Topping:
Apricot Jam
Flaked almonds
Method
Step 1: To make the dough, gently heat the milk until warm, but not hot. Set aside.
Step 2: Tip the flour into the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if you are kneading the dough by hand). Add the yeast to one side of the bowl and the salt and sugar to the other side and mix using a spoon or spatula. Add the warmed milk along with the butter, vanilla and egg, and run the mixer on a medium speed for 8-10 minutes, until the dough is smooth. If you are kneading by hand, this may take a bit longer.
Step 3: Place the dough in a large, lightly oiled bowl and cover. Leave it to rise until doubled in size - around 2 hours. Chill for 30 minutes to make it easier to roll out.
Step 4: To make the frangipane, mix all the ingredients together in a small bowl until well combined (or use a stand mixer).
Step 5: Turn out the risen dough onto a lightly floured surface and roll it into a rectangle approx. 30 x 40 cm in size.
Step 6: Spread the filling over the dough, going almost to the edges. Roll up tightly along the long edge, and with the seam side facing down cut off any uneven ends. Cut the roll in half lengthways, and twist the two strands together.
Step 7: Cut the twisted dough into 10 pieces and arrange in a large baking dish. Cover with a tea towel and leave to prove for around 45 minutes. Preheat the oven to 170°C (340°F).
Step 8: Bake for 25 - 30 minutes, until golden brown.
Step 9 : Remove from the oven, and while still warm brush a layer of apricot jam over the top and sprinkle with flaked almonds.
