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Ingredients
Dough:
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⅓ cup white sugar, divided
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2 tablespoons warm water (110 degrees F (43 degrees C))
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3 ⅓ teaspoons active dry yeast
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⅔ cup milk
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6 tablespoons butter, softened
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2 egg yolks, beaten
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⅔ teaspoon salt
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3 ⅓ cups all-purpose flour
Filling:
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3 (8 ounce) packages cream cheese, softened
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1 cup white sugar
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2 egg yolks
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1 tablespoon orange liqueur (such as Grand Marnier®)
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½ orange, zested
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1 teaspoon vanilla extract
Crumb Topping:
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½ cup white sugar
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6 tablespoons all-purpose flour
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¼ cup cold butter, cubed
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½ cup thinly sliced almonds
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1 egg white, beaten
Directions
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Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
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Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
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Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
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Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
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Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
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Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
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Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
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Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.
Nutrition Facts (per serving)
298 | Calories |
17g | Fat |
32g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 298 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 10g | 48% |
Cholesterol 78mg | 26% |
Sodium 189mg | 8% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 1g | 3% |
Total Sugars 16g | |
Protein 6g | 11% |
Vitamin C 0mg | 0% |
Calcium 44mg | 3% |
Iron 2mg | 8% |
Potassium 97mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.