Ingredients
Dough Ingredients
- 30 g all-purpose flour
- 150 g whole milk
- 90 g whole milk
- 90 g water
- 6 g instant yeast (or 25 g fresh yeast)
- 50 g granulated sugar
- 510 g all-purpose flour
- 1 egg (preferably 60 g with shell)
- 1 tsp salt
- 100 g butter (room temperature)
Almond Filling
- 110 g butter (room temperature)
- 100 g granulated sugar
- 140 g almond flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 egg
- Small pinch of salt
Topping and Finishing
- 1 egg (for egg wash)
- Almond flakes
- Powdered sugar for dusting
Instructions
- Tangzhong Preparation: Combine 30 g all-purpose flour and 150 g whole milk in a small saucepan. Whisk until smooth and heat over medium-high, stirring constantly until it thickens to a paste resembling smooth mashed potatoes. Remove from heat, transfer to a flat bowl, and refrigerate to cool to room temperature (about 20-30 minutes).
- Mixing the Dough: Warm 90 g whole milk and 90 g water to lukewarm (37ºC). In a mixing bowl, crumble fresh yeast (if using) or mix instant yeast with flour. Pour milk-water mixture over yeast and stir until yeast dissolves. Add 50 g granulated sugar, 510 g flour, cooled tangzhong, and 1 egg. Using a dough hook, mix on low speed for 4 minutes.
- Incorporate Salt and Butter: Increase mixer to medium speed and gradually add 1 tsp salt and 100 g room temperature butter in two parts. Add the second half of the butter after the first is absorbed. Continue mixing for 6-7 minutes until dough is smooth and glossy.
- First Proof: Transfer dough to a lightly oiled bowl, cover with cling film and a tea towel. Let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare Almond Filling: While dough rises, mix 110 g room temperature butter, 100 g granulated sugar, 140 g almond flour, 1 tsp vanilla extract, 1/4 tsp almond extract, 1 egg, and a pinch of salt until it forms a smooth paste. Set aside.
- Shape Buns and Second Proof: Turn risen dough onto a surface, divide into 12 portions (~86 g each). Shape each into a ball and place on parchment-lined baking trays. Gently press to form donut-like shapes. Cover with cling film and a tea towel, letting them proof for 45 minutes at room temperature.
- Preheat Oven: Heat oven to 190ºC (375ºF) conventional setting.
- Egg Wash and Fill: Whisk 1 egg for egg wash. Brush the sides of each bun gently. Using a 1/3 cup or approximately 5 cm diameter cup, press a well in the middle of each bun. Fill the well with almond paste using a piping bag or spoon. Sprinkle almond flakes on top.
- Bake: Place trays in the oven and bake for 12-14 minutes or until buns are golden brown and glossy.
- Cool and Serve: Transfer buns to a cooling rack. Once slightly cooled, dust with powdered sugar. Enjoy warm or at room temperature.
Notes
- The tangzhong method helps make the buns extra soft and moist.
- For fresh yeast, crumble it into milk-water mixture; for instant yeast, mix it with flour first.
- Use room temperature butter for easier incorporation into the dough and almond filling.
- Ensure the dough rises in a warm draft-free area to achieve proper proofing.
- After the second rise, be gentle pressing the dough to avoid deflating the buns excessively.
- Store leftover buns in an airtight container and reheat slightly before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
