Hungarian Almond Roll with Blueberries and KAMUT
 
 
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled whole grain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet and crunchy texture and flavor and makes a delightful treat.
Author:
Recipe type: Sweet Bread / Pastry
Serves: One 2 lb. Nut Roll
Ingredients
Dough:
  • 1 cup all-purpose flour
  • ½ cup whole grain KAMUT flour or other whole grain flour
  • 1 ¼ tsp instant yeast
  • ¼ cup sugar
  • ⅛ tsp salt, optional
  • 6 tablespoons warm water
  • 1 large egg yolk
  • About 6 tablespoons butter, cut into small pieces
Almond Filling
  • 1 cup unblanched, sliced almonds
  • ¾ cup dried blueberries
  • ¾ cup sugar
  • ¾ cup milk (I used almond milk)
  • 1 tsp grated lemon zest (Approx. 1 small lemon)
  • ½ tsp pure vanilla extract
Egg Wash
  • 2 tsp water
  • 1 egg white
  • Pinch of salt
Instructions
Nut Roll:
  1. All ingredients should be at room temperature except warm water, which should be about 108-110 degrees F.
  2. In a large bowl, whisk together the all-purpose and whole grain flours, sugar, salt, and yeast. Add the water, egg yolk and butter pieces and stir until evenly moistened using a wooden spoon or spatula.
  3. To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.
  4. Cover dough with plastic wrap or bees wrap and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour. (I let mine rise about 1.5 hours.)
  5. With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a rolling pin, roll into a 14-inch to 15-inch square.
  6. Spread or evenly dot Almond Filling over dough to within 1-inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay, seam side down, on a buttered 12-inch x 17-inch baking sheet. Pinch ends to seal, then fold under.
  7. Cover loaf loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.
  8. In a small bowl, mix the egg white with water and a pinch of salt. Whisk until frothy. Brush loaf with egg mixture; discard any remaining.
  9. Bake loaf on the center rack in a 325-degree F regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut cross-wise into ¼-inch-thick slices.
Almond Filling:
  1. In a food processor, whirl the unblanched almonds to a fine meal.
  2. In a 10-12-inch nonstick frying pan, combine almond meal, dried blueberries, sugar, milk, and grated lemon zest.
  3. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom.
  4. Remove from heat and stir in ½ teaspoon vanilla. Let cool at least 30 minutes.
Recipe by Bread Experience at https://www.breadexperience.com/hungarian-almond-roll-with-blueberries-and-kamut/