Almond Cream Buns
|
WHAT YOU NEED:
100 grams butter 500 ml milk 2 ½ tsp dry yeast ½ tsp salt 150 ml sugar 1 tsp cardamom 1.3 liters flour, about 1 egg |
FILLING:
4-7oz marzipan (to taste) 1 pt. heavy whipping cream |
METHOD:
In a large bowl, add yeast, sugar and cardamom.
In a small pan, melt butter then add milk. Heat until room temperature. Pour milk mixture over yeast and sugar. Whisk until sugar has melted and the liquid get a little frothy.
Add salt and the flour 1 cups at a time, mix flour into liquid between each cup. Do not add all the flour at once. Only add enough flour that the dough holds together but is still very sticky.
Put clean kitchen towel over bowl and let rise for about 40 minutes.
Once the dough has risen, place the dough on a well-floured surface. cut dough into 10 parts. Roll each into a bun, using as little flour as possible and place on greased baking sheet. Let the buns rise for about 20-30 minutes.
Brush the buns with beaten egg. Bake at 425 F for about 10 minutes, or until lightly brown on top.
Let cool completely on wire racks before moving on to next step.
Cut off the bun tops and set aside. Scoop out the center bread of each bun bottom, about 2 Tbsp worth.
Grate the marzipan. and put about 1Tbsp into each center.
Whip the cream then grate and add remaining marzipan to whipped cream.
Using a pastry bag, swirl whipped cream to cover bottom bun half. About 1 inch thick.
Place the top off the bun onto the whipped cream and dust with powdered sugar.
Serve cold
Can also be served in a bowl with warm milk. Place Almond cream bun in a bowl then pour warm milk around the base and sprinkle with cinnamon.
In a large bowl, add yeast, sugar and cardamom.
In a small pan, melt butter then add milk. Heat until room temperature. Pour milk mixture over yeast and sugar. Whisk until sugar has melted and the liquid get a little frothy.
Add salt and the flour 1 cups at a time, mix flour into liquid between each cup. Do not add all the flour at once. Only add enough flour that the dough holds together but is still very sticky.
Put clean kitchen towel over bowl and let rise for about 40 minutes.
Once the dough has risen, place the dough on a well-floured surface. cut dough into 10 parts. Roll each into a bun, using as little flour as possible and place on greased baking sheet. Let the buns rise for about 20-30 minutes.
Brush the buns with beaten egg. Bake at 425 F for about 10 minutes, or until lightly brown on top.
Let cool completely on wire racks before moving on to next step.
Cut off the bun tops and set aside. Scoop out the center bread of each bun bottom, about 2 Tbsp worth.
Grate the marzipan. and put about 1Tbsp into each center.
Whip the cream then grate and add remaining marzipan to whipped cream.
Using a pastry bag, swirl whipped cream to cover bottom bun half. About 1 inch thick.
Place the top off the bun onto the whipped cream and dust with powdered sugar.
Serve cold
Can also be served in a bowl with warm milk. Place Almond cream bun in a bowl then pour warm milk around the base and sprinkle with cinnamon.
This recipe uses the same dough as a cinnamon roll. The traditional almond cream bun dough requires ammonium bicarbonate or Hjorthonssalt. These traditional buns are lighter in texture.
SEMLOR
WHAT YOU NEED:
75g butter
300 ml milk
2 1/2 tsp dry yeast
1/2 tsp salt
100 ml sugar
1 egg
1/2 tsp Hjorthonssalt
900 ml flour
egg for brushing
Follow instructions above, add the egg after yeast has fully dissolved in milk/sugar liquid.
Mix Hjorthonssalt, and salt with first cup flour.
This recipe uses the same dough as a cinnamon roll. The traditional almond cream bun dough requires ammonium bicarbonate or Hjorthonssalt. These traditional buns are lighter in texture.
SEMLOR
WHAT YOU NEED:
75g butter
300 ml milk
2 1/2 tsp dry yeast
1/2 tsp salt
100 ml sugar
1 egg
1/2 tsp Hjorthonssalt
900 ml flour
egg for brushing
Follow instructions above, add the egg after yeast has fully dissolved in milk/sugar liquid.
Mix Hjorthonssalt, and salt with first cup flour.