When you have your first bite of this light, flaky roll, you’ll love the way the
browned butter flavor in the frosting combines with the toasted almonds of the filling. Be extravagant with the toasted almonds and sprinkle extra on top after you’ve iced the twists.
Almond Twists with Browned Butter Icing
Serves 8-10 • Prep. Time: 35 minutes • Chilling Time: 2-24 hours
Rising Time: 1 hour • Baking Time: 20 minutes
2 1/4 cups all-purpose flour
1 Tbsp. (1 package)
rapid-rise instant yeast
1 tsp. salt
1 stick (1/2 cup) cold butter,
cut into 1/2" cubes
1 large egg
1/4 cup warm (110°)
1/4 cup warm (110°) water
2 Tbsp. sugar
3 Tbsp. butter, melted, divided
1/2 cup light brown sugar, packed
2/3 cup sliced almonds, divided
1. Pulse the flour, yeast, and salt in a food processor until blended.
2. Add the cubed, cold butter and pulse until the flour is pale yellow and resembles coarse cornmeal. Turn mixture into a large bowl.
3. In a separate medium bowl, beat egg with milk, water, and sugar.
4. Using a rubber spatula, fold the milk mixture into the flour mixture. The dough will be sticky.
5. Divide the dough into two pieces. Wrap tightly in plastic wrap. Refrigerate until well chilled, at least 2 hours and up to 24 hours.
6. Make the filling. Toast almonds in a single layer on a cookie sheet in a 350º oven for 8-10 minutes until a rich, warm brown. Cool.
7. Mix brown sugar with 1/2 cup toasted almonds. Reserve rest of almonds for garnish. Set aside.
8. Working with one piece of dough at a time, roll the dough out on a floured board to a 14"× 9" rectangle.
9. Brush the dough with half the melted butter. Sprinkle with half the almond filling mixture.
10. Starting at the long side, roll the dough into an even cylinder. Pinch the dough to seal. Transfer to a greased baking sheet, seam side down.
11. Using your kitchen shears, cut the cylinder of dough at 1" intervals, not cutting completely through. Leave about 1/4" uncut at the bottom, so the slices are all still attached to each other.
12. Now fan out the slices, twisting each slice, first slice to the right, the next slice to the left, and so on, continuing to alternate slices the length of the cylinder.
13. Repeat with remaining dough.
14. Cover with plastic wrap coated with cooking spray. Let rise until the dough is almost doubled in size, about 1 hour.
15. Heat oven to 350º, with racks adjusted to middle upper and middle lower positions. Bake about 20 minutes, rotating and switching the baking sheets halfway through baking.
16. Cool until just warm. Make the Browned Butter Icing while the twists cool (recipe below). Drizzle icing over warm twists.
Browned Butter Icing
2 Tbsp. butter
1 cup powdered sugar
2 Tbsp. milk
1. Heat the butter in a small saucepan over medium heat, swirling the pan constantly, until the butter is golden brown, 3-5 minutes. Watch it closely. You want it richly browned, but not burned black!
2. Add the browned butter and milk to the powdered sugar. Blend until smooth with a spoon.