Fantastic and soft as feather buns in the almond coat.
Preparation 75 minutes .. Rising 30 minutes .. Baking 10 minutes
ALMOND DOUGH .. 20 stuks
- 500 g all purpouse flour
- 250 ml almond milk
- 85 g caster sugar
- 75 g soft milk butter
- 1 egg
- 1 tsp salt
- 7 g dried yeast
- suikerparels voor het garneren
ALMOND FILLING & GLAZE
- 50 g milky butter, at room temperature
- 25 g ground almonds
- 1,5 tbsp sugar
- 1 egg, softly beaten
Heat the milk to lukewarm. Beat the egg with a little lukewarm milk. Pour the mixture back into the pan and whisk well. Add the sugar and salt and mix well.
Mix the yeast with the flour. Put a little flour mixture into the pan and whisk well so much air into the dough. Beat in the flour mixture to start with a whisk by. Stir when the mixture is too stiff on with a wooden spoon. Finally, add the butter and knead it with your hands thoroughly mixed into the dough to everything.
Knead the dough for 10 minutes on a lightly dusted work surface or until the dough is elastic and no longer sticky. If necessary, add a little flour. Put the dough in a bowl and cover with a tea towel. Let rise for 1 hour in a warm place, or until the dough has doubled in volume.
Blunt or pressure after one hour, the air from the dough. Knead the dough briefly and divide into 20 equal pieces. Roll each piece of dough into a nice ball and place on a prepared baking sheet. Cover rise with a tea towel and leave for 30 minutes in a warm place.
Meanwhile, make the filling by mixing all ingredients except egg together.
Preheat the oven to 200°C (convection ovens -20°C). Pressure after 30 minutes with a finger a small cavity in the center of each bead. Spoon about 1/2 teaspoon of the filling in each cavity. Brush with beaten egg and sprinkle with sugar if desired beads over.
Bake 10 minutes in preheated oven until golden brown tote and let cool on a rack.