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Orange Almond Bubble Loaf

Name: Orange Almond Bubble Loaf
Ingredients: 4 1/2 to 5 cups all-purpose flour; 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast; 1 tablespoon grated orange rind; 1 teaspoon table salt; 1/2 cup milk; 1/2 cup water; 1/4 cup honey; 1/2 cup unsalted butter; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup toasted almonds, chopped (See note); 1 tablespoon ground cinnamon; 1/4 cup unsalted butter, melted; 1 cup sifted powdered sugar; 1 teaspoon softened butter; 1 to 2 tablespoons milk or orange juice; 1 teaspoon grated orange rind

Cinnamon and sugar with toasted almonds coat orange-flavored dough balls in this attractive sweet bread dessert. See video tutorial below.

Yield 1 (12-cup) Bundt loaf

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Ingredients

Dough

4 1/2 to 5 cups all-purpose flour
2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1 tablespoon grated orange rind
1 teaspoon table salt
1/2 cup milk
1/2 cup water
1/4 cup honey
1/2 cup unsalted butter
2 large eggs

Coating

1/2 cup granulated sugar
1/2 cup toasted almonds, chopped (See note)
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted

Glaze

1 cup sifted powdered sugar
1 teaspoon softened butter
1 to 2 tablespoons milk or orange juice
1 teaspoon grated orange rind

Instructions

In stand mixer bowl, add 2 cups flour, yeast, orange rind, and salt; mix well. In saucepan or microwave-safe dish, heat milk, water, honey and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 4 to 6 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare coating: In medium bowl, combine sugar, almonds and cinnamon.
Prepare pan: Grease a 12-cup Bundt pan; set aside
Punch down dough. Divide into 4 equal parts. Divide each fourth into 6 equal pieces. Shape each piece into a smooth ball. Dip each piece in melted butter; roll in sugar-cinnamon mixture to coat. Layer balls in prepared pan. Cover; let rise in warm place until double, about 30 minutes.
Preheat oven to 350°F.
Bake for 30 to 35 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate.
Prepare glaze: In small bowl, blend ingredients until smooth. If needed, add additional powdered sugar to achieve desired consistency. Drizzle glaze over bread.

Notes

To toast almonds, place on cookie sheet in 300°F oven for about 15 minutes; stir occasionally. Chop to desired size pieces.