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