I’ve got two wonderful things for you today. A great recipe – Sweet Almond Baby Buns – and a big announcement. Maybe you’ve already figured it out based on the title, but I’m so excited to finally announce that Marc and I are expecting a baby this October! I’ve been dying to tell you, but, obviously, we wanted to wait until we were further along to share the news with people other than our family and close friends. If you want to read more about it, stop by Love in a Suitcase and see what else I have to say.
As for the recipe, I’ve been dying to share this, too, because it turned out so great. I’m such a fan of almond flavored things, and this recipe really brings that out for me. They’re mini because babies are mini and little things are way cuter than average sized things, right? How could I resist?
This was actually my very first attempt at working with yeast. It was always something that freaked me out a little, and I tried to avoid it at all costs. But, in the spirit of venturing into the unknown, I thought I would step out of my comfort zone – probably something I should get used to in the coming months anyway. So I asked my mom to come over and give me a hand and a few tips on working with yeast.
The most important thing I learned is to make sure the yeast has activated before adding it to the recipe. That way you don’t end up wasting a ton of ingredients. In fact, our first package of yeast didn’t work, so we did it a second time before getting those nice, foamy bubbles around the water’s edge in the bowl. So make sure that your yeast looks nice and frothy before adding it to your mixer bowl.
I also learned that there’s a lot of downtime when making dough, but you can get a lot done during those inactive periods so it’s the perfect recipe for multitasking.
So don’t be afraid of working with yeast like I was. Just give it a try and learn how not-that-hard it really is.Print
Sweet Almond Baby Buns
- Prep Time: 1 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hours 50 minutes
- Yield: 16
- 1 .25-ounce package yeast (not instant)
- 1/4 cup warm water
- 1 teaspoon sugar
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup melted butter
- 1 teaspoon salt
- 1 egg
- 2 cups all-purpose flour
- 1/4 warm water
- 1 1/2 – 2 cups all-purpose flour
- 1 8-ounce can almond paste
- 2 cups ground almonds
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 2 egg whites
- 1/2 teaspoon almond extract
- 2 teaspoons amaretto (optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, for topping
- In a small bowl, gently stir together the yeast, the warm water and sugar. Allow it to sit for about 5 minutes while it activates. Foamy bubbles should start to form around the edges of the water.
- In a small saucepan , scald the milk.
- In a large bowl with an electric mixer with a dough hook, stir together the scalded milk, sugar, melted butter and salt.
- Add the egg, two cups of the flour, and the yeast mixture. Mix until blended. Slowly add the remaining flour and knead in the mixer until dough is no longer sticky.
- Remove the dough and knead into a ball on a lightly floured surface. Cover with plastic wrap and place in a large bowl. Cover with a dish towel and allow dough to rise for 1 – 1 1/2 hours, or until dough has doubled in size.
- While the dough is rising, make the filling.
- In a large bowl with an electric mixer , beat together the almond paste, ground almonds and sugar. Add the remaining filling ingredients, and beat on medium until fluffy, scraping the sides of the bowl when necessary. Set aside.
- Gently punch the center of the dough. Remove from the bowl and roll into a long skinny rectangle – about 26″ in length.
- Spread the filling over the dough rectangle and roll, beginning with one of the long sides.
- Grease a large (9×13″) baking dish. Cut rolls into 1 1/2″ pieces and place into the baking dish – close but not touching. Cover the dish and allow the rolls to rise for another half hour.
- Preheat the oven to 350F (180C) while the rolls rise. Bake for 20 – 22 minutes or until rolls are barely browned.
- While the rolls are baking, make the glaze. In a medium bowl, whisk together the powdered sugar, milk and almond extract.
- Remove rolls from oven and allow them to cool slightly – about 10 minutes. Pour glaze over the rolls and sprinkle with sliced almonds before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg