Braided Almond Roll Recipe

Description
Braided Almond Roll is a delightful Continental sweet snack, perfect for parties or special occasions. This beautifully braided pastry is filled with a rich semolina and almond mixture, baked to golden perfection, and topped with honey and sliced almonds for a stunning presentation and irresistible taste. Serve it as a sweet dish or alongside a warm cup of spiced tea for an indulgent experience.

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Recipe Details

Course	Snack
Cuisine	Continental
Diet	Vegetarian
Prep Time	40 minutes
Cook Time	30 minutes
Total Time	1 hour 10 minutes
Servings	4 braided rolls

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Ingredients

For the Dough

Ingredient	Quantity
All Purpose Flour (Maida)	1 ½ cups
Active Dry Yeast	1 teaspoon
Butter (Salted)	1 tablespoon
Water (Lukewarm)	1 tablespoon
Salt	¼ teaspoon
Sugar	1 tablespoon

For the Filling

Ingredient	Quantity
Sooji (Semolina/Rava)	1 cup
Ghee	¼ cup
Milk	2 tablespoons
Saffron Strands	2 strands
Sugar	1 cup (adjustable)
Water	2 cups
Whole Almonds (Badam), sliced	2 tablespoons
Sultana Raisins	2 tablespoons

For the Garnish

Ingredient	Quantity
Honey	To drizzle
Sliced Almonds	Remaining portion

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Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine all-purpose flour, salt, and sugar.
2. Activate the dry yeast by dissolving it in lukewarm water. Let it sit for 5-10 minutes until frothy.
3. Add the activated yeast mixture to the dry ingredients. Gradually add water and knead to form a smooth, elastic dough.
4. Incorporate butter into the dough and knead again until fully blended.
5. Cover the dough with a damp cloth and let it rise in a warm place for 30 minutes or until doubled in size.

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Step 2: Prepare the Filling

1. Warm the milk and saffron strands together. Let the saffron infuse while you prepare the rest of the filling.
2. Heat ghee in a thick-bottomed pan over medium heat. Add the semolina (sooji) and sauté until it turns golden and releases a nutty aroma.
3. Transfer the roasted semolina to a bowl and set aside.
4. In the same pan, bring 2 cups of water to a boil. Add sugar and stir until it dissolves completely.
5. Gradually add the roasted semolina to the boiling syrup, stirring constantly to avoid lumps.
6. Mix in half of the sliced almonds, raisins, and the saffron-infused milk.
7. Cover and cook on low heat until the mixture thickens and the semolina is fully cooked. Allow the filling to cool to room temperature.

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Step 3: Shape the Braided Rolls

1. Divide the dough into 4 equal portions. Roll each portion into a rectangular sheet using a rolling pin.
2. Trim the edges of the sheet to achieve a clean rectangular shape.
3. Make slits along both longer sides of the rectangle, leaving the center intact for the filling.
4. Place a portion of the semolina filling in the center of the dough, spreading it lengthwise.
5. Starting at one end, fold alternating strips of dough over the filling at an angle to create a braided appearance. Pinch the ends to seal.
6. Repeat the process with the remaining dough and filling to make three more rolls.

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Step 4: Bake the Rolls

1. Preheat your oven to 250°C (480°F).
2. Place the braided rolls on a baking tray lined with parchment paper. Brush the tops with melted butter.
3. Bake for approximately 20 minutes, or until the rolls turn golden brown and crisp.

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Step 5: Garnish and Serve

1. Once baked, remove the rolls from the oven and allow them to cool slightly.
2. Sprinkle the remaining sliced almonds over the rolls and drizzle generously with honey.
3. Serve warm or at room temperature as an evening snack with a cup of Adrak Chai (Ginger Tea).

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Nutritional Information (per serving)

Nutrient	Approx. Value
Calories	320 kcal
Carbohydrates	45 g
Protein	6 g
Fat	12 g
Saturated Fat	6 g
Cholesterol	22 mg
Sodium	200 mg
Dietary Fiber	2 g

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This recipe combines soft, buttery dough with a rich almond and semolina filling, creating a dessert that’s as visually stunning as it is delicious. Perfect for sharing, these Braided Almond Rolls will become a staple at your gatherings and celebrations!