Cinnamon Almond Swirl

A healthier version of a recipe from Robin Hood.
Makes a 14" ring, enough to serve 6 to 8 for desert.

Dough:

• 1 egg
• 1 c milk
• 2 c flour
• 1 c whole wheat flour
• ¾ tsp salt
• 2 tbsp sugar
• 2 tbsp walnut oil
• 1 ½ tsp yeast

Filling:

• 1/3 c sugar
• generous ½ c chopped almonds
• generous 1 tsp cinnamon
• 1 tbsp butter

Topping:

• 1 egg
• 1 tbsp water
• ½ sliced almonds

Add the dough ingredients to your bread machine in order and start it on the dough cycle. Prepare the filling about 30 minutes before the dough is ready.

Toast the chopped almonds in a 350°F oven for about 10 minutes, watching carefully towards the end. Remove and chop finely. Soften the butter in the microwave. Combine all the topping incredients with a fork.

Butter a round baking sheet.

When the dough is ready, place it on a large lightly floured board and roll it out to a 24" by 8" rectangle. Sprinkle the topping over the dough and roll it up from the longer edge. Shape into a ring and seal with some water. Place on the buttered baking sheet. Place a towel over the ring and put in the oven on proof mode for 35 minutes. Remove from oven and preheat to 400°F.

Beat the egg and water and brush on the dough. Coat with sliced almonds. Bake for about 20 minutes.

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