Recipe Details
Ingredients
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1cupwarm milk (95-100 degrees F)
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1packageactive dry yeast (2 teaspoons)
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1 ⅓cupsall-purpose flour
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2cupsall-purpose flour
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7tablespoonsunsalted butter, at room temperature
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⅔cuppowdered sugar
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1largeegg
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2 ½teaspoonsground cardamom
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1teaspoonkosher salt
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1largeegg
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1teaspoonwater
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14ouncesalmond paste
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½cuppowdered sugar
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⅓cupmilk, or as needed to achieve desired texture
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1teaspoonground cardamom, or to taste
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1 ½cupsheavy cream, whipped
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2tablespoonspowdered sugar for dusting
Cooking Directions
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Pour milk into the bowl of a stand mixer. Sprinkle yeast on top, followed by 1 1/3 cups flour and mix with a wooden spoon. Allow to stand until foamy, about 20 minutes.
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Add flour, softened butter, powdered sugar, egg, cardamom, and salt; knead with dough hook (or by hand) until a soft, smooth, elastic dough forms, 5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary, roll dough under a cupped hand to form perfectly smooth balls.
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Place dough balls evenly on a parchment lined baking sheet, leaving space in between and slightly push down. Dust tops with flour, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.
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Preheat the oven to 425 degrees F (220 degrees C).
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Stir together egg and water in a small bowl and brush rolls all over with egg wash.
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Bake in the preheated oven until lightly golden, about 12 minutes. Transfer buns onto a wire rack and let cool completely.
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Combine almond paste, powdered sugar, milk, and cardamom in a food processor and blend almond filling until smooth.
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Cut a triangle from the top of the buns, and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun, and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving.
Cook’s Note:
Use a food scale to make sure your portions are equal. Weigh the entire dough ball then divide by 12.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories515 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 13g |
63% |
Cholesterol 76mg |
25% |
Sodium 193mg |
8% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 3g |
10% |
Protein 9g |
18% |
Potassium 230mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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