Frangipane Buns
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per bun: about | - |
| cal | 374 |
| pro | 10 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 83 mg |
| sodium | 275 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 20 |
| vit A | 9 |
| folate | 52 |
Frangipane is a sweet almond paste as rich and seductive as the cinnamon filling in cinnamon buns.
Ingredients
- Sweet Yeast Dough recipe
- Frangipane:
- 1 cup whole unblanched almonds
- 1/3 cup granulated sugar
- 1 tbsp all-purpose flour
- 1/4 cup butter, softened
- 1 egg
- 3/4 tsp almond extract
- Topping:
- 1 egg, beaten
- 1/4 cup sliced almonds
- 1 tbsp icing sugar
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper; set aside.
Frangipane: In food processor, finely chop almonds. Add sugar and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Punch down dough. On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Leaving 1-inch (2.5 cm) border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly roll up; pinch seam to seal.
With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 1 hour.) Cover slices and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes.
Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with sugar. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 3 weeks.)
Frangipane: In food processor, finely chop almonds. Add sugar and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Punch down dough. On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Leaving 1-inch (2.5 cm) border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly roll up; pinch seam to seal.
With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 1 hour.) Cover slices and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes.
Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with sugar. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 3 weeks.)
Source : Holiday Celebrations: 2007
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