Almond Puff Loaf
"The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation! Step-by-step photos illustrating how to make this puff loaf are available at Bakers' Banter, our King Arthur blog...."
INGREDIENTS
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1 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
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1 1 cup King Arthur Unbleached All-Purpose Flour
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1 1/4 cup water
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1 *If you're using unsalted butter, add 1/4 teaspoon salt.
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1 1 cup water
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1 1/2 cup (1 stick) butter*
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1 1 cup King Arthur Unbleached All-Purpose Flour
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1 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
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1 1 teaspoon almond extract
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1 *If you're using unsalted butter, add 1/4 teaspoon salt.
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1 2/3 cup jam or preserves
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1 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
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1 1/2 cup confectioners' or glazing sugar
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1 1 teaspoon vanilla
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1 4 teaspoons milk or water (approximately)
•
1 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 1/4 cup water
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 1 cup water
•
1 1/2 cup (1 stick) butter*
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
•
1 1 teaspoon almond extract
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 2/3 cup jam or preserves
•
1 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
•
1 1/2 cup confectioners' or glazing sugar
•
1 1 teaspoon vanilla
•
1 4 teaspoons milk or water (approximately)
•
1 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 1/4 cup water
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 1 cup water
•
1 1/2 cup (1 stick) butter*
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
•
1 1 teaspoon almond extract
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 2/3 cup jam or preserves
•
1 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
•
1 1/2 cup confectioners' or glazing sugar
•
1 1 teaspoon vanilla
•
1 4 teaspoons milk or water (approximately)
•
1 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 1/4 cup water
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 1 cup water
•
1 1/2 cup (1 stick) butter*
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
•
1 1 teaspoon almond extract
•
1 *If you're using unsalted butter, add 1/4 teaspoon salt.
•
1 2/3 cup jam or preserves
•
1 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
•
1 1/2 cup confectioners' or glazing sugar
•
1 1 teaspoon vanilla
•
1 4 teaspoons milk or water (approximately)
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