Almond Croissant Buns
Almond Croissant Buns
Ingredients
For the Milk Bread Dough
- 1/2 cup whole milk, warm (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, softened
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup almond flour
- 1 large egg
- 1/2 teaspoon almond extract
For the Syrup and Topping
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well in the center.
⏱️ 2 min
- 3
Pour the activated yeast mixture and the large egg into the well of the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 4
Add the softened unsalted butter to the dough. Knead on a lightly floured surface or with the dough hook for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test (stretch a small piece of dough until it's thin enough to see light through without tearing).
⏱️ 10 min
- 5
Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the frangipane filling. In a medium bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Beat in the almond flour, large egg, and almond extract until well combined and smooth.
⏱️ 10 min
- 7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Form each piece into a smooth ball.
⏱️ 5 min
- 8
Roll each dough ball into an oval or rectangular shape, about 5-6 inches long. Spoon about 1-2 tablespoons of frangipane filling onto the center of each dough piece. Fold the dough over the filling and pinch the edges firmly to seal, creating a bun shape. You can leave the top slightly open to expose some filling, similar to a croissant.
⏱️ 15 min
- 9
Place the formed buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 10
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 11
While the oven preheats, prepare the simple syrup. In a small saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min
- 12
Once the buns have risen, brush the tops with a little of the simple syrup (reserve the rest). Sprinkle generously with sliced almonds.
⏱️ 2 min
- 13
Bake for 20-25 minutes, or until golden brown and the frangipane is set. If the almonds start to brown too quickly, you can loosely tent the buns with foil.
⏱️ 25 min•🌡️ 350
- 14
Remove the buns from the oven and immediately brush them with the remaining simple syrup while they are still warm. This adds shine and moisture.
⏱️ 2 min
- 15
Let the buns cool slightly on a wire rack. Dust with powdered sugar before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Buns
For the Milk Bread Dough
- 1/2 cup whole milk, warm (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, softened
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup almond flour
- 1 large egg
- 1/2 teaspoon almond extract
For the Syrup and Topping
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well in the center.
⏱️ 2 min - 3
Pour the activated yeast mixture and the large egg into the well of the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 4
Add the softened unsalted butter to the dough. Knead on a lightly floured surface or with the dough hook for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test (stretch a small piece of dough until it's thin enough to see light through without tearing).
⏱️ 10 min - 5
Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the frangipane filling. In a medium bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Beat in the almond flour, large egg, and almond extract until well combined and smooth.
⏱️ 10 min - 7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Form each piece into a smooth ball.
⏱️ 5 min - 8
Roll each dough ball into an oval or rectangular shape, about 5-6 inches long. Spoon about 1-2 tablespoons of frangipane filling onto the center of each dough piece. Fold the dough over the filling and pinch the edges firmly to seal, creating a bun shape. You can leave the top slightly open to expose some filling, similar to a croissant.
⏱️ 15 min - 9
Place the formed buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 10
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 11
While the oven preheats, prepare the simple syrup. In a small saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min - 12
Once the buns have risen, brush the tops with a little of the simple syrup (reserve the rest). Sprinkle generously with sliced almonds.
⏱️ 2 min - 13
Bake for 20-25 minutes, or until golden brown and the frangipane is set. If the almonds start to brown too quickly, you can loosely tent the buns with foil.
⏱️ 25 min•🌡️ 350 - 14
Remove the buns from the oven and immediately brush them with the remaining simple syrup while they are still warm. This adds shine and moisture.
⏱️ 2 min - 15
Let the buns cool slightly on a wire rack. Dust with powdered sugar before serving.
⏱️ 10 min