In Norway we love to make homemade buns, it is so cozy to bake buns, these buns are inspired by my favorite Norwegian almond Cooke tower, called ” kranskekake “. get the recipe here; 


These buns I have filled with a gooey almond filling, after baking I drizzled the top with a simple glaze, it is so delicious.

The combination of the soft sweet buns, and the almond filling that is so gooey combined with the glaze, one bite just isn´t enough!

Go and bake these, I´m sure you will love these. ( VIDEO COMING SOON)

GOOEY ALMONDS BUNS

SWEET DOUGH

  • 2 CUPS (475 ML) WARM MILK ( 98,6 F°/ 37,5 C°)
  • 2 1/2 TEASPOONS ACTIVE DRY YEAST
  • 4 EGGS, ROOM TEMPERATURE
  • ⅔ CUP (150 G) UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO 1-INCH PIECES
  • 1 CUP (200 G) GRANULATED SUGAR
  • 1  TEASPOONS SALT
  • 8 1/4 CUPS (900 G) ALL-PURPOSE FLOUR 
  • 1 EGG 

ALMOND FILLING;

  • 200 GRAM ALMONDS
  • 200 GRAM POWDERED SUGAR/CONFECTIONARY SUGAR
  • 2 EGGWHITES
  • 1 TS. VANILLA BEAN PASTE, OPTIONAL
  • 1 TBS. HEAVY CREAM IF NEEDED

GLAZE;

  • 200 GRAM  POWDERED SUGAR
  • 1-2 TABLESPOON MILK

DIRECTIONS; 

  • Need a converter, use this one 
  • Preheat oven to 350F°/ 180C° Line a large baking sheet with parchment paper.
  • In a standing mixer bowl, hand-whisk milk and sugar until dissolved.
  • Sprinkle yeast over milk, allowing it to dissolve and proof for 5 minutes; the mixture should be foamy.
  • Whisk in eggs. Add both flours and salt (Note: it is important that the salt does not come in direct contact with the yeast, as it will kill the yeast, so add it with the flour to prevent this).
  • Knead with dough hook on low speed until all ingredients have come together.
  • Increase speed to medium and continue mixing for 10 minutes.
  • With the mixer on low speed, add the butter to the flour mixture, a piece at a time. The butter needs to thoroughly be incorporated into the dough, so stop the mixer occasionally to scrape the sides of the bowl.
  • Once the butter is completely incorporated into the dough, mix on medium speed another 10 minutes until dough is soft, slightly sticky, and somewhat shiny.
  •  Increase mixer speed to medium-high for 1 minute. You should hear a slapping sound as the dough hits the sides of the bowl.
  • Turn out dough onto counter, flour your beautiful hands, and bring each corner of dough towards the center, working your way all around.
  • Place dough seam side down, in a greased bowl, cover with a kitchen towel and let rise 45 minutes, or until doubled in size.
  • When the dough has risen, divide the dough into 24 equal pieces.
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat, and with your knuckles in the center of each bun make an indentation.
  • Place a clean tea towel or plastic wrap over each of the baking sheets, and let rise for about 30-45 minutes.
  • Make the almond filling; Finely grind the almonds in a food processor, add it to a medium bowl, add powdered sugar, egg white, and vanilla, combine; if the mixture is to firm, just add a tablespoon of heavy cream and combine.
  • Remove the tea towel, with your knuckles once again make the indentation a bit larger in your buns
  • Fill the centers with a generous amount of the almond filling.
  • Glaze the sides of the buns with egg wash.
  • Bake in the middle of the oven, until golden brown around edges, about 15-20 minutes, (I use the convection setting in my oven to make them fluffier)
  • Cool completely.
  • Combine the ingredients for the glaze and drizzle it over the buns.
  • Enjoy, these buns are so delicious.

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4 Comments

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  3. Ana Achaval Reply

    Hello dear!!
    I love your recipes, jow many books do you have? And where can I buy them?
    Greetings from Mexico!
    Ana Achaval

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