Total Calories: 62
Remove one-third of dough for leaves cover and set aside.
On lower half of a greased baking sheet, roll remaining dough into an 8" x 6" oval. Flatten outer edge. Lightly oil surface of dough cover with a towel.
On a lightly floured surface, pat dough for leaves into a fan shape. Flatten base and insert 1" under top of oval. Lift overlapped area and brush lightly with egg glaze pinch to seal. Cut two 3/8" strips on each side.
With tip of a knife, score lines 1/2" apart in remaining pineapple top cutting through dough every other line. Spread leaves apart. Score lengthwise veins on some leaves. Pinch points of leaves and pull in different directions. Cover and let rise for 10 to 15 minutes.
Using a knife, lightly score diagonal lines on oval, 1 1/4" apart and 1/8" deep. Make a slit in each diamond and insert an almond.
Glaze lightly. Sprinkle oval with sugar if desired. Cover and let rise, but do not allow to double, (Dough will rise during baking.)
Bake in a preheated 375° oven for 8 minutes. Quickly push almonds into dough. If desired, sprinkle additional sugar over oval again. Bake 15 to 20 minutes longer or until golden brown and bread sounds hollow when tapped in thickest portion, (About halfway through baking, cover browned areas with foil if desired.) Let cool 5 minutes. Transfer to a wire rack.
This Pineapple recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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