Almond Bread Twist (Vegan) (2024)

Almond bread twist – this amazing vegan marzipan bread consists of soft, vanilla scented bread with a sticky almond marzipan filling.

The way it is formed ensures that you get plenty of filling in every bite and the result is absolutely heavenly! It goes great with a cup of tea or coffee as a snack, or even as an indulgent breakfast.

I originally published this almond bread twist recipe back in 2015; but now I have veganised the recipe and updated the photos. (I have included the old non-vegan recipe at the bottom of the post for anyone who loved the original).

It is a super soft, sweet, vanilla scented bread with a sticky almond filling which is braided and twisted into a round before baking.

The way it is shaped ensures that every bite has some of the delicious filling. It is a bit messy to make, but the results are so worth it!

What Do I Need To Make This Almond Bread Twist?:

Bread flour: White bread flour helps to give this almond bread twist it's soft, fluffy, chewy texture. Plain (all-purpose) flour will also work though the texture isn’t quite the same. I don’t recommend using wholemeal flour as that will make the bread too dense.

Instant yeast: I always prefer to use instant yeast when making bread as it can just be added straight to the flour and doesn’t need to be activated first. See below for instructions if you only have active dry yeast.

Salt: You simply cannot make good bread without salt. Don’t omit it.

Sugar: I use caster sugar in the dough as it dissolves easily; it can be swapped for granulated if that is all you have.

Vegan block butter: I always prefer to use a block butter/margarine when baking, rather than the spreadable kind in a tub which has a higher water content so may not give the best results. Naturli Vegan Block is my favourite. (Spreadable will work if that is all you have).

Non-dairy milk: Soy milk is always my favourite for baking as it has the highest protein content so most closely resembles dairy milk. Any variety of non-dairy milk will work however, but go for an unsweetened one if you can, and definitely soy milk if you have it.

Vanilla: I add some vanilla extract to the dough for extra flavour. You can omit it if you don’t have any.

Marzipan: I use marzipan not almond paste. They are not the same thing but I imagine that almond paste should also work ok. We don’t have it in the UK though so I can’t say for sure.

Ground Almonds: This may also be called almond flour in the US.

Almond Extract: Just to really amp up the almond flavour. You can omit it if you don’t have any.

Flaked Almonds: These are an optional extra; I just scatter a few over the top of the loaf before baking.

How To Make Almond Bread Twist:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

To make the dough, place the non-dairy milk and butter in a pan over a low heat and stir until the butter has melted. Set it aside to cool until it is lukewarm. Do not add it to the other ingredients while it is hot or it may kill the yeast. You should be able to comfortably hold your finger in the milk.

Once the milk has cooled, place the bread flour in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and the sugar and salt to the other. Mix to combine.

Add the butter and milk mixture and the vanilla extract and stir to form a rough dough then knead on a medium speed for 5-10 minutes until the dough is smooth and stretchy. It should still be a bit sticky but should pull away from the sides of the bowl cleanly.

If it seems too wet you can add a little more flour, a tablespoon at a time but be careful not to add too much or the bread will be dry.

If you don't have a stand mixer then you can knead the dough by hand on an unfloured surface.

Place the kneaded dough in a lightly oiled bowl, cover and leave to rise until doubled in size - about 1-2 hours in a warm spot or overnight in the fridge.

See Also

Nadiya Hussain's Mocha SwirlsGruyère-Stuffed Crusty LoavesStovetop Custard Cream BunsChocolate Hot Cross Buns

Meanwhile prepare the filling; mix the melted butter, ground almonds, sugar, milk and almond extract together in a bowl.

Crumble in the marzipan and mash it in a bit with a fork, there is no need to get it smooth, you want some lumps of marzipan in there.

How To Shape The Twist:

Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the excess air.

Roll the dough out on a lightly floured surface into a rectangle approx 30 x 40 cm. Spread over the filling evenly, leaving a 1cm border around the edge. I find it easiest to use my hands to spread the filling over.

Roll the dough up from one of the long edges into a log. Use a very sharp knife to slice the log in half lengthwise.

Here is where it gets messy. Turn the two halves so that the cut side is facing up then lay one over the other so that they make an X shape.

Twist them together by laying one side over the other, keeping the cut side up, until all of the dough is twisted and you are left with a braid.

Curl the braid up from one end into a round. Place the round into a greased and lined 23cm round cake tin.

Loosely cover and leave to rise until it is puffy and increased in size, about 45 minutes to 1 ½ hours. The dough should spring back slowly if you gently press it with a finger, if it springs back quickly then it needs a little longer. Meanwhile preheat the oven.

When the bread is ready to bake, gently brush any exposed dough with milk and scatter over a handful of flaked almonds.

Bake for 50-60 minutes, covering with tin foil once the top is brown. It is done when the centre measures at least 90°C/194°F on a probe thermometer.

Leave to cool in the tin on a wire rack for at least half an hour before unmoulding.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.

Make sure that your yeast isn’t out of date! Old yeast can lead to bread that doesn’t rise.

Don’t be tempted to add more flour to the dough, it is supposed to be a bit soft and sticky. If you add too much flour the bread will end up being dry and dense, not light and fluffy.

The rising time of the dough will vary depending on how warm it is; on hot days it will rise much faster than on cold ones.

Bread flour will give you the best texture; but you can use plain (all-purpose) flour instead if you don’t have any. I don’t recommend using wholemeal/whole wheat flour as that will result in dense, heavy bread.

You can make this almond bread twist all in one day, or you can make the dough in the evening and place it (covered) in the fridge to rise overnight then continue with the rest of the recipe in the morning. In this case the second rise may take longer as the dough will be cold.

This almond bread twist is best eaten on the day it is baked but it will keep in an airtight container for a couple of days. On the second or third day after baking it is best if you warm it up a little bit in the microwave before serving.

What Kind Of Yeast?:

I always use instant yeast when I am baking bread as it doesn’t need to be activated in liquid first, you can just add it straight to the flour. I highly recommend buying instant yeast if possible.

If you are only able to get active dry yeast then you can still use it but the method will be a little different.

Once you have heated up the milk and butter, let it cool until it is lukewarm, NOT hot. You should be able to comfortably hold your finger in it. If it is too hot then it will kill the yeast.

Stir in 12g (3 rounded tsp) of active dry yeast and a pinch of the sugar. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

How To Speed Up The Rising Time:

If your room temperature is cold and you want to speed up the rising time a bit then you can heat the oven up on it’s lowest temperature for a couple of minutes then switch it off and open the door for 30 seconds to let some of the heat out.

Hold your hand in there for a few seconds to make sure it isn’t too hot. It should feel warm but not hot, like a warm summer day kind of temperature. If it is too hot it will kill the yeast so be careful!

Place the covered dough in the oven and shut the door. If it is a really cold day then you may need to warm the oven up again after a while but I usually find that once is enough.

Alternatively, place a bowl or loaf tin in the bottom of your (cold, switched off) oven and place the covered dough on the middle shelf. Fill the bowl with boiling water and close the oven door. The steam will create a warm environment for the dough to rise.

How To Tell When The Almond Bread Twist Is Baked:

The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 90°C/194°F.

Overbaked bread will be dry and if it is under-baked then you will be eating raw dough, yuck! It is impossible to give a one-size-fits-all baking time as all ovens vary.

I really do recommend investing in a probe thermometer, it is an incredibly handy kitchen tool!

If you don’t have a thermometer then a toothpick inserted into the centre of the loaf should go in and out smoothly with little resistance and come out clean.

Can I Freeze This Almond Bread Twist?:

Yes, this almond bread freezes well, either as a whole loaf or in slices. Allow it to cool completely before freezing and freeze on the day it is baked to preserve freshness.

It should be frozen in an airtight container or well wrapped to protect from freezer burn. Allow it to defrost at room temperature.

If you have frozen the whole loaf you can refresh it in a low oven for 5-10 minutes before serving (once it has defrosted).

Can I Make It Gluten-Free?:

No, I’m afraid that you cannot use gluten free flour. Making gluten free bread is tricky and the entire recipe would need reworking. Gluten free baking is not my area of expertise so I cannot advise you.

It is best to use a recipe that is designed to be gluten free rather than trying to adapt a non gluten free recipe

More Sweet Vegan Bread Recipes:

• Maple pecan bread wreath
• Vegan chocolate babka
• Vegan cinnamon rolls
• Vegan Pulla bread
• Gingerbread cinnamon rolls
• Vegan hot cross buns

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Old (Non-Vegan) Recipe:

I originally published this recipe in 2015 and have since updated and veganised it. For anyone who loved the original recipe I have included it below.

Ingredients
Bread:

• 240 ml (1 cup) whole milk
• 50 g (scant ¼ cup) butter
• 1 vanilla pod/2 tbsp vanilla extract
• 500 g (4 + scant ¼ cups) strong white bread flour
• 50 g (¼ cup) sugar
• 1 tsp salt
• 10 g (3 tsp) fast action yeast
• 1 egg beaten

Filling

• 2 medium egg whites
• 200 g (7oz) marzipan
• 50 g (scant ¼ cup) softened butter
• 2 tbsp sugar
• 50 g (2 oz) ground almonds

To Finish

• 1 egg yolk beaten with a little milk
• handful flaked almonds

Instructions

• Place the milk, butter and vanilla in a pan and heat until just boiling. Remove from the heat and leave to cool until lukewarm (scalding the milk like this helps to make the finished loaf softer).
• Place the flour in a large bowl (the bowl of your stand mixer if you have one) and add the yeast to one side and the sugar and salt to the other.
• Add the egg and the lukewarm milk (scrape the seeds out of the vanilla pod if using, then remove the pod) and mix it all together until it forms a sticky dough.
• Knead either with the mixer or by hand on an un-floured surface until the dough is smooth and stretchy. If you are kneading by hand it will be quite sticky to start with, but after a few minutes of kneading it will become smooth (you may need to prise it off the work surface with a dough scraper).
• Place in a clean lightly oiled bowl and cover with oiled clingfilm. At this point you can either let it rise for an hour or so at room temperature until doubled in size, or place the dough in the fridge to rise overnight.
• If you have left the dough in the fridge overnight, let it sit out for about half an hour to come up to room temperature. Meanwhile, make the filling. Place the egg whites in a food processor and pulse until they are frothy. Crumble in the marzipan and continue to pulse until smooth. Add the butter, sugar and ground almonds and pulse again until combined.
• Line the base and sides of a deep, 23cm/9in round, removable base cake tin with greaseproof paper.
• Roll the dough out on a lightly floured surface into an 36x46cm/18x14in rectangle. Spread the filling all over the dough leaving an inch gap around the edges. Roll the dough up from the long side (like making cinnamon rolls),cut the roll of dough in half lengthways, leaving an inch or so at the top uncut.
• This next part is messy, be prepared to get almond filling everywhere...Twist the dough all the way along so that it so that it has a coiled appearance. Coil the length of twisted dough into the prepared cake tin in a spiral shape.
• Cover loosely with oiled clingfilm and set aside to rise for an hour or so until risen and puffy.
• Heat the oven to 180C/160C fan/350F/gas mark 4. Brush the risen dough with the beaten egg yolk and scatter over the flaked almonds.
• Bake for 50-60 minutes, covering with tin foil once the top is brown. It is done when the centre measures 90°C/194°F on a probe thermometer. Leave to cool in the tin on a wire rack for at least half an hour before unmoulding.