These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not quick or easy.
So when you need an almond fix and you want something sweet and indulgent, these are the buns for you. A very easy tangzhong yeasted dough filled with almond paste, sprinkled with flaked almonds and then drizzled with an almond icing. If you don’t like almonds, then I advise you to scroll on by as these are not the buns for you!
- 1 20 x 30 cm Traybake Tin
- 25 g Strong White Bread Flour
- 125 ml Milk
- 475 g Strong White Bread Flour
- 30 g Caster Sugar
- 1 tsp Fine Salt
- 7 g Fast Action Dried Yeast
- 75 g Unsalted Butter
- 175 ml Milk
- 2-3 drops Almond Extract
- 2 medium Eggs 1 egg is for glazing
Almond Paste Filling
- 150 g Ground Almonds
- 75 g Icing Sugar
- 5 drops Almond Extract
- 1 Egg Yolk
- 4 Tbsp Milk
- 30 g Flaked Almonds
- 100 g Icing Sugar
- 4 drops Almond Extract
- 1-2 Tbsp Water
- Begin by making the tangzhong, place the milk and bread flour in a saucepan and whisk it gently until it thickens and reaches 65 degrees.
- Scrape the tangzhong into a bowl and cover it with a layer of clingfilm so that a skin doesn't form. Leave to cool to room temperature.
- Put the milk and butter into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm. Add 2-3 drops of almond extract.
- To make the dough, put the flour, caster sugar, salt and yeast into the bowl of a food mixer and fit it with a dough hook.
- Make a well in the middle of the flour mixture, then pour in the milk mixture, the tangzhong and the egg.
- Mix the dough on a low speed until it starts to come together, then knead on a medium speed for about 10 minutes or until the dough comes away from the side of the bowl.
- Place the dough in a large lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.
- Make the almond paste by placing all the ingredients in a bowl and mixing until it comes together to form a spreadable paste. Leave to one side until later, don't chil it.
- Tip the dough onto a lightly floured work surface and use a rolling pin to roll into a 40cm x 50cm rectangle.
- Dot the almond paste all over the dough and then spread evenly with a knife to cover the dough.
- Roll up the dough into a cylinder along the long edge, keeping the spiral tight. Using a sharp knife, cut into 12 even slices.
- Arrange the buns in the base of a 20cm x 30cm non-stick baking tin, with the spiral facing upwards. Cover the tin loosely with cling film, set aside and allow the buns to prove for 45-60 minutes until risen and touching.
- While the buns are proving, heat the oven to 180°C/160°C fan/gas 4. Once proved using a pastry brush, cover the buns in a light coating of egg wash and sprinkle with flaked almonds bake the buns for 25-30 minutes or until golden brown. While the buns are baking, prepare the icing. Put the icing sugar, almond extract and 1 tbsp of water in a bowl. Mix and if you want it thinner add more water until you have the consistency you like.
- Remove the buns from the oven leave to cool for 10 minutes or so and drizzle with the icing. The buns can be eaten still warm or you can warm them in the oven or microwave to soften them up.
Thanks for reading.