INGREDIENTS
- 1 ¼ oz packet active dry yeast (2¼ tsp)
- 6 cups all-purpose flour, plus more for the work surface and kneading
- ⅔ cup sugar
- 1⅓ cup milk
- 6 tbsp unsalted butter, plus more for greasing the bowl
- 1 tsp fine salt
- 2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
- ⅓ cup almonds, sliced
- 1 tbsp mini white nonpareils (sprinkles)
DIRECTIONS
Pour ⅓ cup warm water into the bowl of a stand mixer. Gently whisk in the yeast, 1 tbsp of the flour and 1 tbsp of the sugar. Set aside until bubbly, 5 to 10 minutes.
Meanwhile, heat the milk in a saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool.
Fit the mixer with the paddle attachment, set on medium low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1½ hours.
Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Roll out each piece into a 16” long rope. Transfer the ropes to a parchment paper lined baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size (1 hour).
Preheat the oven to 350° F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50-60 minutes. Let cool about 30 minutes before slicing.
NOTE: Add up to ½ tsp almond extract to the eggs if you prefer it a little sweeter.
