Ingredients (4 rolls)
- 8 cups of flour
- 1 cup of warm milk
- 8 tablespoons of powdered sugar
- 4 eggs
- 1 stick (8 tablespoons) of butter, softened
- 2 tablespoons of active dry yeast
- 1 teaspoon of salt
For the stuffing
- 4 tablespoons of melted butter
- 3 eggs
- 1.25 cup of almond meal (ground almonds)
- Sliced almonds
- 5 tablespoons of brown sugar
- A few drops of vanilla extract
- Chocolate chips (optional)
- 2 yellow eggs
- Sliced almonds
Beat eggs and sugar until the mixture triples in volume and is firm.
Add vanilla extract and almond meal.
Mix until smooth.
Mix the yeast and sugar in warm milk and set aside for 15 minutes.
Add the flour and butter to food processor bowl and mix until reaching a sandy texture (with the whip accessory).
Swap whip for hook accessory.
Make a well in center of flour and add the beaten eggs.
Start the food processor on low speed and gradually add the milk, sugar and yeast mixture, then add salt, gradually increase the power of the processor to medium / high, and knead until you get a non-sticky and soft dough.
From the moment the dough is wrapped around the hook, kneading should continue for at least 5-7 minutes.
At the end of kneading, the dough should be homogeneous, wrapped around the hook and pulled away from the sides of the bowl.
Put the dough in a large container, cover with a cloth and let the it rest for 45 minutes in a warm place away from drafts. It should at least double in volume.
On a floured surface, roll the dough and divide in 6 equal parts.
Roll each portion into a rectangle with a rolling pin.
Spread the filling and sprinkle with sliced almonds and chocolate chips.
Roll the dough on itself tightly and form a long “sausage”.
Cut the roll in half lengthwise.
Braid the two pieces together and give the braid a crown shape. Shape the braid tightly.
Cover with a cloth and let the crown rise for 30 minutes in a warm place.
Preheat convection oven to 350 F.
Brush with egg yolk, chocolate chips and almonds and bake for 20 to 30 minutes.