Soft, sweet, fragrant buns filled with almond paste and luscious whipped cream.
Almond Cream Filled Fat Tuesday Buns
Breads & Cereals
3 tablespoons sugar, divided
1/4 cup warm water
1 package dry yeast (1/4 ounce or 2-1/4 teaspoons)
1/2 cup heavy cream
1/4 cup water
4 tablespoon salted butter
2-1/2 cups all-purpose flour
1 egg yolk, beaten with 1 tablespoon cream (to brush on buns)
1/2 cup (1/4 pound) Mandelin Premium Almond Paste
1 cup heavy whipping cream, beaten with 1 tablespoon sugar until soft peaks form
powdered sugar (to sprinkle on top)
Preheat oven to 400°. In a small bowl, add 1 tablespoon sugar, warm water, and yeast. Let sit for 10 minutes or until yeast begins to bubble and foam.
In the bowl of an electric mixer, combine 2 tablespoons sugar and 1 egg and beat with whisk attachment until egg is pale, about 5 minutes.
In a small saucepan, combine cream, water, and butter. Heat until warm and butter is melted, but do not boil. Let sit for 8 minutes or until temperature falls below 110°. Pour into the yeast mixture.
Add the yeast-cream mixture to the egg and stir to blend. Add flour and beat with dough hook until dough forms; if necessary, add more flour 1 tablespoon at a time, up to 3 tablespoons. Turn dough out on a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled (or buttered) bowl, cover loosely with plastic food wrap, and let rise in a warm place for 1 hour.
Divide dough into 8 pieces and roll into balls. Place on a baking sheet covered with Silpat liner (or parchment paper) and let rise for 30 minutes more. Brush buns with beaten egg and cream mixture. Bake until lightly browned, about 10-12 minutes. Let cool completely.
Makes 8 rolls.
The Swedish Table, Helene Henderson