This festive bun idea is just plain buns filled with almond filling .Do not compare this almond paste with marizpan .Here we use a buttery almond paste which is different from marizpan .This is good with christmas tea party or at christmas morning .
You can make the dough day before and fill and bake next day . We use muffin liners or tins to make this buns . They are nice when decorated with powdered sugar .
Total time ;110 min
Quantity ; 40 pieces
Ingredients
Dough
50 g yeast for sweet doughs
300 ml milk
100 g margarine or butter
1 egg
75 g powdered sugar
1/2 tsp salt
10–11 dl flour
Filling
200 g almond mass
100 g margarine or butter
50 g powdered sugar
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger
1/2 tsp clove
Brushing
1 egg
powdered sugar
Preparation time
1. Crumble the yeast in a bowl. Heat the milk so that it is finger-warm, about 37 °. Pour the milk over the yeast and stir so that the yeast dissolves. Add the butter, eggs, sugar, salt and most of the flour. Work together into a smudge-free dough. Rise under a baking sheet for 30 min.
2. Meanwhile, make the filling. Mix almond paste, margarine or butter, cinnamon, cardamom, ginger and cloves in a bowl. Line muffin tins with cupcake liners .
3. Take the dough on a floured baking sheet and work it slightly. Divide the dough into 2 parts and roll out each into a rectangular plate measuring 50x35 cm. Spread half of the filling on top of one cake and roll it up into a roll cake.
4. Cut the roll cake into 20 evenly sized pieces and place them in muffin lined muffin tins. Do the same with the other plate. Let the buns ferment under a baking sheet for about 30 minutes.
5. Brush with beaten egg and sprinkle with powdered sugar. Bake the buns in the middle of the oven at 225 ° for about 8 minutes .
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