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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.

In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well in the center.

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.

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).

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.

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.

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.

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.

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.

Preheat your oven to 350°F (175°C).

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.

Once the buns have risen, brush the tops with a little of the simple syrup (reserve the rest). Sprinkle generously with sliced almonds.

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.

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.

Let the buns cool slightly on a wire rack. Dust with powdered sugar before serving.


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.

In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well in the center.

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.

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).

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.

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.

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.

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.

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.

Preheat your oven to 350°F (175°C).

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.

Once the buns have risen, brush the tops with a little of the simple syrup (reserve the rest). Sprinkle generously with sliced almonds.

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.

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.

Let the buns cool slightly on a wire rack. Dust with powdered sugar before serving.
