Almond crust buns

Category: Yeast bread
Almond crust buns

Ingredients

Dough:
Milk 300g.
Wheat flour 150g.
Fresh yeast 12g.
Sugar 75g.
Dough:
Opara
Wheat flour 300g.
Melted butter 50g.
Salt pinch
Filling:
Almond 200g.
Sugar 150g.
Butter 100g.
Milk 50g.

Cooking method

  • Prepare dough. Warm up the milk to 37C. Grind yeast with sugar, mix with milk. Add flour, beat until smooth. Cover and leave for 30 minutes.
  • Knead the dough from all the ingredients. Knead for 7-10 minutes until smooth. When using "general purpose" flour, I add 1 tbsp. l. water.
  • Roll the dough into a ball, brush with vegetable oil, put in a container (5 l.) And leave in a warm place for 30 minutes.
  • Then fold the dough in an envelope and leave to ferment for another 1 hour.
  • Prepare the filling. Pour boiling water over the almonds, cover and leave for 10 minutes. Drain the water, peel the almonds, dry them, grind them with a blender. Add butter, sugar, milk, beat again.
  • After a lapse of time, knead the dough, divide into 12-15 pieces, form a ball from each, cover with a towel and leave for 10 minutes.
  • Then roll each ball into a rectangle, distribute 1-2 tsp over it. fillings, roll up, pinch, join the edges and place with the seam down in a mold, greased tightly to each other:
  • Almond crust buns
  • Cover the form and leave in a warm place for 40 minutes.
  • Next, put the remaining filling on top. If the filling is thick and poorly smeared, then you can add 1-2 tbsp. l. milk.
  • Place the mold in a cold oven. Attention: if the size of your mold is critical for a given amount of dough, then it is better to place the mold on a baking sheet, because the buns will still grow and the filling has a chance to end up on the bottom of the oven.
  • Turn on 200C and bake for about 40 minutes until golden brown.
  • Almond crust buns
  • Almond crust buns
  • Delicious!!! It is impossible to break away !!

Note

And now about the main thing. I apologize for the poor quality pictures. Somehow it does not add up to them. I baked it twice. The first time in the form of bread, that is, she rolled the dough into a rectangle, distributed 2/3 of the fillings, put it in a mold. But the shape turned out to be too small (1.7 liters). As a result, the dough crawled out over the edges, and the result was not a photogenic "fungus". Today I hesitated with baking, I had to leave the house urgently, so I clicked hot ones on the go. But, considering how delicious it is, I decided to close my eyes on them (pictures).

Based on a recipe from The Encyclopedia of Baking

Medusa
"... so I snapped hot hot ones on the go."

And for greater liveliness and persuasiveness, you can next time photograph a bun with a hastily bitten, and not neatly cut edge.
Omela
Definitely, next time..only for you.
MariS
Ksyusha, the buns are very tender!
Congratulations on the 4000 thanks on the forum !!!
Twist
Ksyusha, one more yummy !!! I can't keep up with you How I look at the bookmarks and
Arka
Wai-wai! Marzipan buns! Melka, do you bake them to order? What if someone is passing through?
Tata
Omela buns class! I think you can try with bast nuts
Light
great recipe as always!
I took away the thank you, and the recipe was bookmarked!
pictures, and really, "terrible"! I want to go terribly fast to the kitchen, cook and all this, brutally, terribly to absorb and not give to anyone!
Merri
Thank you!
Omela
MariS, Twist, Arka, Tata, Light, Merri, thanks girls! I am glad that you liked the recipe.

Quote: Arka

Melka, do you bake them to order? What if someone is passing through?
Arka, I bake, but what about .. so far only my husband orders! And for passers-by I can ... a double portion.

Quote: Tata

I think you can try with bast nuts
Tataprobably you can! But I like it sooooo much, I don't want it differently.
iiirrraaa
passed the "first base": printed out the recipe and ground the almonds
Omela
Ira, we are waiting.
Olga from Voronezh
Thanks for the recipe!
Omela
Olga,
iiirrraaa
Here is such a bakery pie I got (I put brown sugar in the filling - walk like that)

Almond crust buns

Omele Oksana polyphonic Hurray, that is, Thank you!

I will NOT repeat it soon, because the waist is in danger !!! You can eat five (or ten), in general it is sooo difficult to come off. The buns are crispy and tender at the same time (like with cream). Magic smakota!

Omela
OOOOO !!! YEAH !!! IT'S THEM!!!!

Quote: iiirrraaa

You can eat five (or ten), in general it is sooo difficult to come off.
Ira, Well, you understand me !!! I did it 2 days in a row !!! And at least a crumb would remain.
iiirrraaa
just about ... the husband collected every single crumb from the mold.

but exactly from such buns get fat ??? I'm not asking for myself, for my daughter (she got only two things)
Omela
Quote: iiirrraaa

but exactly from such buns get fat ???
Nah .. then the intrigues of the capitalists !!! Peki, please donya!
Olesya425
Mistletoe, thanks for the recipe! Delicious. I baked a double portion to stay in the morning. I added chocolate chips to each bun. We liked the chocolate better.
Omela
Olesya, glad you liked it!
Zima
Thank you very much for a wonderful recipe for delicious rolls!
Despite the fact that I messed with them like never before (that's what it means to read "diagonally"), they tasted excellent!
my bloopers:
- Coarsely chopped almonds - well, that's okay
- Instead of a pinch, I put 0.5 tsp. salt - excess
- I just can't learn how to divide the dough into equal pieces, the rolls are of different sizes
- I didn't immediately separate 1/3 of the filling and almost all of it "went" inside, I even had to sprinkle it with poppy seeds, otherwise it was completely bald - BUT on top marzipan is tastier due to the fried nuts
- The last proofing I had was a bit short, so I also put it in a hot oven
I have no forgiveness, I have to repeat!
Almond crust buns
Omela
Hope, I'm glad that in the end everything worked out !!!

Quote: Zima

have to repeat!
Oh, I have no doubt sales.

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