open dyslexic mode

If you want to see how I make and roll out the dough check the second post on my page cinnamon rolls

Dough:
7g instant yeast
260ml lukewarm milk (310ml if you’re not using egg)
20g sugar
85g melted salted butter
480g bread flour
1 x egg medium

Frangipane Filling:
70g softened butter
60g sugar
80g ground almond
1 x egg
1/2 almond extract

Toppings
1/4 x cup Milk (60ml)
Toasted almonds
Honey or sugar syrup


Add the dough ingredients in the order listed above and mix well till combined, take out onto a floured surface and knead for 5-10 min (longer is fluffier) cover and rest in a clean bowl for 60 -90 min till covered
While it’s resting mix the filling ingredients together and set aside.
Decompress the dough and roll it out, add the filling and fold it over in thirds give it a little roll out and then fold it half upwards as shown in the reel. Cut into 8-10 and then make 3-4 slits in the middle, twist and shape. Place in your dish and cover and rest for 30 min while the oven heats to 170C.
Brush with the milk and pour over any leftovers over the buns. Bake for 30 min

As soon as they’re out brush with honey, maple syrup or sugar syrup and add the toasted flaked almonds.

Enjoy D 🫶