My 68th experiment: almond wreath

My previous experiment on the lemon minted yogurt loaf is not my favorite. Perhaps, when the seasonings are not well balanced, the atta flour's flavor comes out unpalatable. But I do like the atta flour, for its texture and gluten. So I think, to make a successful loaf using atta flour, I need flavorful ingredients. Here is a very good attempt.

Recipe: Almond wreath (make 1)

Ingredients:
dough
- 1/2 cup atta flour
- 2 TB nonfat homemade yogurt
- 2 tp butter
- 1/4 tp salt
- 1/3 tp active dry yeast
- 1 TB sugar
- water
filling
- 3 TB almond meal
- 2 TB brown sugar
- 1.5 TB butter
- 1 TB flour

Procedure:
1. Mix yeast with yogurt and stir. Allow to proof for 5 minutes.
2. Mix flour, salt, sugar in a medium bowl.
3. Add proofed yeast and yogurt to bowl. Mix to form a dough. Add water to adjust hydration until a smooth dough is formed.
4. Rub in butter. Then allow the dough to rest for 1 hour.
5. Toast almond meal in toaster oven at 300F for 3-5 minutes. Turn often to prevent burning.
6. Mix almond meal, brown sugar, flour and butter to form a paste.
7. Roll out dough. Spread paste on dough. Roll up dough.
8. Bake at 375F for about 10-15 minutes. Brush top with butter. Resume baking for another 10-20 minutes.

Results:
10:29am, yeast in yogurt, and flour mixed with salt and sugar:

10:42am, initial dough:

10:43am, toasted almond meal, giving out a mild by distinctive almond aroma:

10:47am, dough with butter rubbed in:

10:52am, size of the dough:

10:52am dough allowed to rest while preparing almond paste:

12:18pm, dough rested 1 hour, and stretched out:

12:20pm, almond paste:

12:23pm, filling spread onto dough:

12:23pm, dough rolling up into a rope:

12:24pm, dough shaped into a circle:

12:26pm, cuts made with scissors and ready to bake at 375F:

12:26pm, details of a cut:

12:39pm, wreath baked 10 minutes, brushed with butter and sprinkled with sesames:

12:59pm, wreath baked 30 minutes, some filling has melted, but wreath remains un-stuck:

1:04pm, wreath's top when done:

1:04pm, wreath's side:

1:04pm, wreaths' bottom:

Observations:
1. Cool! I love this experiment! I think the composition of the filling and the bread is very well balanced.
2. The filling tends to melt and ooze out of the bread. So it may not be the best idea to do the cuts.
3. I am amazed that the wreath does not stick to the foil.
4. Raw almond meal behaves like flour without any distinctive flavor. But toasted almond meal is very pleasant. The wreath has a fine almond flavor when done.