Servings
12Cook
25 minThese buns are equally good for breakfast or with your afternoon cuppa. I just love them with a good cup of coffee.
Buttermilk & Almond Buns
INGREDIENTS
For the dough
8g easy blend yeast
200ml buttermilk
1 egg, beaten
300g ‘00’ flour
75g caster sugar
5g salt
100g butter, chilled and cubed
For the filling
150g marzipan, grated
100g butter, softened
For the topping
1 egg, beaten
100g flaked almonds
METHOD
Warm the buttermilk to just tepid and stir in the yeast until dissolved, cover and set aside for 10 minutes. In a separate bowl mix together the flour, sugar and salt. Rub the butter into the flour until it resembles fine breadcrumbs. Stir the egg into the buttermilk and add the buttermilk mixture to the flour mixture. Knead the dough on a worktop lightly dusted with flour, until smooth. Place the dough into a clean bowl dusted with flour. Cover with cling film (I use a shower cap) and leave to rise in a warm place for one hour until doubled in size.
Mix the filling ingredients together.
On a worktop lightly dusted with flour roll out the dough into a 35 – 40cm circle. Spread the filling evenly over the dough, then cut the dough into 12 triangles. Roll up each triangle starting from the widest side, a bit like a croissant but without curving it. Line 2 baking trays with baking parchment and place the buns, spaced apart, on the baking trays. Cover the buns with oiled cling film and leave to rise again for 30 minutes in a warm place or until they have noticeably risen.
Preheat the oven to 200C/180C fan. Brush the buns with the beaten egg and sprinkle with the flaked almonds. Bake the buns for 20 – 25 minutes. Cool on a wire rack before serving.
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