1/2 cup orange juice
1 egg
2 tablespoons butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2/3 cup almond cake & pastry filling (not paste)
3 tablespoons toasted almonds — chopped
1 teaspoon orange peel — grated
orange juice sugar
Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer’s directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2″ of the edges. Fold dough loosely from a short side, making about eight 3″ wide folds. (This is similar to making a jelly roll, except you make folds 3″ wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″ intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!)
Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.