Almond Buns

Almond bun topped with sliced almond, powdered sugar, and a drizzle of icing.

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These Almond Buns are reminiscent of an almond croissant but are so much simpler to make at home! They start with a simple yeasted dough, buttery almond filling, and are topped with toasted sliced almonds, powdered sugar, and a drizzle of almond icing.

Prep Time1

Cook Time15

Rising Time:1 30

Total Time2 45

Servings: buns

Calories: 330kcal

Author: Naomi Andres

Ingredients

For the Dough:

1 ¼ cups warm milk (110℉)
3 tablespoons salted butter * melted
2 tablespoons granulated white sugar
¾ teaspoon sea salt
1 ½ teaspoons instant yeast (quick-rise yeast)
3 - 3 ¼ cups all-purpose flour

For the Filling:

1 cup almond flour *
⅔ cup powdered sugar (confectioners sugar)
3 tablespoons salted butter * melted
1 egg yolk
1 tablespoon almond extract
1 teaspoon vanilla extract

For the Icing:

1 cup powdered sugar (confectioners sugar)
1 teaspoon almond extract
2-3 tablespoons milk

Instructions

In a large mixing bowl, whisk together the warm milk, melted butter, white sugar, salt, and instant yeast until the yeast is dissolved. Stir in 2 cups of the flour and mix for 1 minute to begin to develop the gluten in the dough. Add another 1 cup of flour and fold until the dough begins to come together.
1 ¼ cups warm milk, 3 tablespoons salted butter, 2 tablespoons granulated white sugar, ¾ teaspoon sea salt, 1 ½ teaspoons instant yeast, 3 - 3 ¼ cups all-purpose flour
Turn the dough out onto the countertop. Knead for 5 minutes, adding up to ¼ cup more flour or until the dough is soft and smooth. It should be a little tacky but not stick to your hands. Form the dough into a ball and place it into a floured bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, make the almond filling by stirring together the almond flour, powdered sugar, melted butter, egg yolk, almond extract, and vanilla until a smooth paste forms.
1 cup almond flour, ⅔ cup powdered sugar, 3 tablespoons salted butter, 1 egg yolk, 1 tablespoon almond extract, 1 teaspoon vanilla extract
Once the dough has risen, punch it down and transfer it to a floured countertop. Roll out with a rolling pin into a large rectangle that is about 24"x12". Spread the almond filling onto half of the rectangle. Fold the other half of the dough over to sandwich the filling in between.
Slice the dough into 12 equal strips using a pizza cutter or large knife (slice from the folded edge). Twirl each strip first, and then twist into a bun and place on a large baking sheet that has been lined with parchment paper. Cover lightly with plastic wrap and let the buns rise in a warm place for 30 minutes.
While the buns are rising, preheat the oven to 375℉. Once risen, top each bun with some sliced almonds and bake in the preheated oven for 15-18 minutes or until the tops of the buns and sliced almonds are golden.
Let the buns cool for about 10 minutes while you whisk together the powdered sugar, almond extract, and enough milk to make a drizzleable icing. Dust the buns with a light dusting of powdered sugar and drizzle with the icing. Serve while still slightly warm! Enjoy!
1 cup powdered sugar, 1 teaspoon almond extract, 2-3 tablespoons milk

Notes

I typically buy a large bag of blanched sliced almonds and grind them up in my food processor so that I don't have to buy almond flour separately.
Add ⅛ teaspoon of additional salt to the dough and filling if using unsalted butter.

These buns are best served still slightly warm out of the oven or on the day they were made, but you can store them covered tightly at room temperature for up to 3 days. Warm slightly before serving, if desired.

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