Morning Almond Buns
Baking and Desserts | Kazakhstani cuisine
⏳ Time
40 minutes + 6 hours
🥕 Ingredients
11
🍽️ Servings
24
Description
Recipe from the book 'All Things Sweet: Excellent Recipes from a Legendary Bakery' by John Smith and David Johnson.
Ingredients
- Sugar - 8.8 oz
- Liquid Glucose - 0.7 oz
- Almond - 7.1 oz
- Milk - 8 fl oz
- Vanilla Pod - 1 piece
- Whole egg - 3 pieces
- Wheat Flour - 0.5 oz
- Brown Sugar - 2.6 oz
- Butter - 1.8 oz
- Honey - 0.9 oz
- Puff Pastry - 17.6 oz
Step by Step guide
Step 1
For the pastry cream, pour the milk into a saucepan, scrape the seeds from the vanilla pod, and add both the pod and the seeds to the milk. Heat until just boiling, then transfer to a container and let it cool slightly. Cover and refrigerate for at least 6 hours to infuse.
Step 2
Gently heat the vanilla milk over low heat. Pour the egg yolks into a stainless steel bowl and, while continuously whisking, gradually add 50 g of sugar a little at a time. Continue whisking and gradually add the flour, mixing until smooth.
Step 3
Strain the milk and pour it into the egg-and-flour mixture. Mix well. Transfer the contents of the bowl back into the saucepan and bring to a boil, stirring constantly with a wooden spoon. Once the cream reaches a boil, reduce the heat and cook for another 5 minutes, stirring continuously. Remove from the heat, let it cool, and transfer it to an airtight container. Place plastic wrap directly on the surface of the cream to prevent it from drying out. Cover with a lid and refrigerate; pastry cream can be stored in the refrigerator for up to 3 days.
Step 4
To make the praline, combine 200 g of sugar and glucose in a saucepan and place over medium heat. Pour in 200 ml of water and, stirring, bring to a boil. While cooking the caramel, stir the mixture only until it reaches a boil to prevent crystallization of the syrup. Prepare a brush in a bowl of water to wash down any sugar crystals from the sides of the saucepan to avoid this. Cook until it reaches a deep caramel color. Remove from heat. Carefully add the almonds to avoid burns. Pour into a prepared baking sheet and allow to set.
Step 5
Generously grease 12 wells in a 250 ml muffin pan with vegetable oil. Combine all the caramel ingredients in a small saucepan and place over medium heat. Stir until the sugar dissolves. Cook until a light caramel forms, then pour 1 tablespoon into each well.
Step 6
Take the rested dough out of the refrigerator and roll it out into a rectangle about 35×50 cm (approximately 14×20 inches) thick, around 2.5 mm (about 1/10 inch). This will require a lot of energy, as the dough will want to shrink and resist. If it is very unyielding, place it back in the refrigerator for another 10 minutes, then continue rolling it out. You may need to let the dough rest a few more times. When the sheet of dough becomes too large for the refrigerator, simply fold it in half and place it on a tray.
Step 7
Place the dough on a lightly floured surface, with the shorter side facing you. Spread a layer of pastry cream evenly over the dough (you will need 100 g for all the rolls), leaving a 2 cm edge free at the far end. Sprinkle with praline and nuts. Roll it up away from yourself and slice into 4 cm thick rounds. Place the prepared pieces into the cavities of a muffin tin.
Step 8
Loosely cover the dough with a damp kitchen towel or cheesecloth. Leave it in a warm place to rise (at 26–28 °C) for 2 hours, until it has nearly doubled in size. Occasionally moisten the towel or cheesecloth as it dries out.
Step 9
Preheat the oven to 200 °C (400 °F). Reduce the temperature to 170 °C (340 °F) and bake for 15–17 minutes. While the rolls are still warm, brush them with the remaining caramel. Allow them to cool slightly in the molds before serving, so they hold their shape.
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