Almond Honey Buns
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Enjoy these fragrant, sticky sweet rolls full of nuts and spice as a treat with coffee or tea or to grace a holiday brunch table.
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per bun: | - |
| cal | 464 |
| pro | 11 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 67 g |
| fibre | 4 g |
| chol | 64 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 25% |
| vit A | 7% |
| vit C | 2% |
| folate | 50% |
Ingredients
-
1 tsp granulated sugar
1-1/2 tsp active dry yeast
3/4 cup milk
1/4 cup liquid honey
2 tbsp almond oil, or other nut or vegetable oil
1 egg
2 egg yolks
2 tsp finely grated orange rind
4 cups all purpose flour, approx
1/2 cup whole wheat flour
1 tsp salt
Filling:
1-1/2 cups whole unblanched almonds
1/2 cup packed dark brown sugar
1/4 cup chilled butter, cubed
1-1/4 tsp ground cardamom
1/2 tsp cinnamon
1 Pinch salt
1/2 cup liquid honey
Glaze:
1/4 cup liquid honey
Preparation:
In stand mixer, dissolve sugar in 1/4 cup (50 mL) warm water. Sprinkle with yeast; let stand until frothy, about 10 minutes.
Beat in milk, honey, oil, egg, egg yolks and orange rind. Beat in 1 cup (250 mL) of the all-purpose flour, whole wheat flour and salt. With dough hook, stir in enough of remaining flour, 1/2 cup (125 mL) at a time, to make fairly stiff dough.
Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour as necessary. Form into ball. Place in greased bowl, turning to coat; cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface and knead a few turns. Roll out dough into 16- x 12-inch (40 x 30 cm) rectangle.
Filling: In food processor, finely chop together almonds, sugar, butter, cardamom, cinnamon and salt ; sprinkle over dough, leaving 1-inch (2.5 cm) border on long sides.
Drizzle honey over filling. Starting at long side, roll up tightly, pinching seam to seal. With serrated knife, cut into 12 slices. Arrange, cut side up, in greased 13- x 9-inch (3.5 L) metal cake pan. Cover with plastic wrap; let rise until doubled in bulk, 45 to 60 minutes.
Bake 350°F (180°C) convection oven or 375°F (190°C) conventional oven until golden and firm to the touch, 22 to 25 minutes.
Let cool in pan on rack for 3 minutes. Invert onto serving plate, scraping any filling in pan over buns.
Glaze: Brush honey over warm buns. Let cool.
Beat in milk, honey, oil, egg, egg yolks and orange rind. Beat in 1 cup (250 mL) of the all-purpose flour, whole wheat flour and salt. With dough hook, stir in enough of remaining flour, 1/2 cup (125 mL) at a time, to make fairly stiff dough.
Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour as necessary. Form into ball. Place in greased bowl, turning to coat; cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface and knead a few turns. Roll out dough into 16- x 12-inch (40 x 30 cm) rectangle.
Filling: In food processor, finely chop together almonds, sugar, butter, cardamom, cinnamon and salt ; sprinkle over dough, leaving 1-inch (2.5 cm) border on long sides.
Drizzle honey over filling. Starting at long side, roll up tightly, pinching seam to seal. With serrated knife, cut into 12 slices. Arrange, cut side up, in greased 13- x 9-inch (3.5 L) metal cake pan. Cover with plastic wrap; let rise until doubled in bulk, 45 to 60 minutes.
Bake 350°F (180°C) convection oven or 375°F (190°C) conventional oven until golden and firm to the touch, 22 to 25 minutes.
Let cool in pan on rack for 3 minutes. Invert onto serving plate, scraping any filling in pan over buns.
Glaze: Brush honey over warm buns. Let cool.
Source: Canadian Living Special Issue: Home for the Holidays 2008
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