Tuesday, 5 November 2013

Almond and amaretto heart-shaped buns

Soft and fluffy dough with the best almond and amaretto filling- so easy to make and if you want fresh buns for breakfast you can make the dough the night before and leave in the fridge for the next morning.  Delicious autumn-must-bake!

Recipe inspired by THIS website (changed slightly).


For the dough:
  • 160ml milk
  • 2,5 tbsp caster sugar
  • 1/2 tsp salt
  • 1 egg
  • 2,5 cup plain flour
  • 30g melted butter
  • 7g dried fast-action yeast
For the filling:
  • 200g ground almonds
  • 100g soft brown sugar
  • 80g double cream
  • 40ml Amaretto
  • 1tsp cinnamon
  • 1/2 tsp vanilla paste or extract
  • lightly beaten egg for brushing

To make the dough mix all of the 'dough' ingredients in a large bowl, then turn onto a floured surface and knead for about 10-15 minutes until soft, smooth and stretchy.  The dough might be sticky, but do not add any more flour, just knead until the dough stops sticking to your hands.

Place back in a large, oiled bowl and leave to rise, until doubled in size (about 1 hour), or leave in the fridge over night.

To make the filling simply place all the ingredients in a bowl and mix until well combined.

When the dough has doubled in size, knead quickly and divide into 65g balls (about 9-10).  

 Roll out each ball into a circle and spread the filling on top.


   Fold over.

   Cut about 3/4 way.


Turn both sides out and shape a heart.

  Place the buns on a lined baking sheet, you will need two trays as the buns have to be spread well apart.

Leave the buns to rise again for about 30-40 minutes, then brush with an egg wash.  Bake in a pre-heated oven at 180C for about 15-17 minutes.

Leave to cool.


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