Preparation time:
2.5 hours including rest and baking times
Skill level:
Easy
Amount:
10 buns
Dough:
60 g soft butter
250 g lukewarm whole milk
25 g fresh yeast
1 egg
12 g dried cranberries
350 g wheat flour
50 g Agrain® 04 Whisky Super Grain Flour
Juice of 1 orange
1 tsp ground cardamom or
cardamom seeds
1 teaspoon salt
60 g almonds
Topping:
20 g almonds
2 tbsp cane sugar
1⁄2 tsp cardamom
1 egg for brushing
Start by taking the butter out of the fridge.
Roast the almonds – both the ones for the dough and for the topping, on a pan for about 5 minutes on medium-high heat.
Remove 20 g of the almonds and save them for the topping.
Mix and dissolve the yeast and sugar in the lukewarm milk.
Then add the eggs, orange juice, Super Grain Flour, wheat flour, cardamom and salt.
Knead the dough – either on a mixer (at low speed) or in your hands for 5 minutes until the dough starts to accumulate and becomes smooth.
Now add the soft butter, which is kneaded into the dough (on the mixer at medium speed) for a further 5 minutes.
When the dough is shiny and smooth, chop and add the almonds and dried cranberries, which are kneaded into the dough.
Cover the dough with a damp, clean tea towel and let it rise for 60 minutes at room temperature.
Pour the dough onto a flour-sprinkled table and shape the dough into 10 equal pieces and shape them into buns.
Put the buns on a baking pan with baking paper. Cover them with a piece of baking paper and tea towel and let them rise for 45 minutes at room temperature.
Turn on the oven at 200 degrees (hot air).
Finely chop the almonds and mix with cane sugar and cardamom.
When the buns have risen, brush the buns with whipped eggs and sprinkle the topping on.
The buns are baked for 12-15 minutes until they have a golden colour.
Cool the buns on a rack and enjoy them warm with a generous layer of butter.
