2.5 hours including rest and baking times
60 g grounded butter
250 g lukewarm whole milk
12 g Dried cranberries
350 g Wheat flour
50 g 04 Whisky Mask flour
The juice from 1 orange Topping:
1⁄2 orange peel
1 tsp ground cardamom or
1 teaspoon salt
60 g almonds
20 g almonds
2tbsp cane sugar
1⁄2 tsp cardamom
1 egg for brushing
Start by taking the butter out of the fridge.
Grate the almonds – both in the dough and 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, mask 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.
Once the dough has gathered, add the ground-tempered butter, which is kneaded into the dough (on the mixer done this 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.
Place a moistened clean tea towel over the dough in the bowl and let it rise for 60 minutes at room temperature.
Turn the dough out onto a floured table and shape the dough into 10 equal portions and shape them into buns.
Put the buns on a baking sheet with baking paper. Cover them with a piece of baking paper and tea towel and let them rise for 45 minutes at room temperature.
The 200-degree hot air oven.
Finely chop the almonds and mix with cane sugar and cardamom.
When the buns are ready raised, brush the buns with whipped eggs and sprinkle the topping on.
The buns are baked for 12-15 minutes until they have a good golden colour.
Cool the buns on a rack and soak them warm with a generous layer of butter.