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Almond Croissant Buns

Fluffy Almond Croissant Buns with a Special Twist

These Almond Croissant Buns blend the fluffiness of milk bread and the rich almond flavor of croissants.
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Prep Time 1 hour
Cook Time 14 minutes
Rising Time 1 hour
Total Time 2 hours 14 minutes
Servings: 12 buns
Course: Breakfast
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tangzhong
  • 30 g All-Purpose Flour This forms the base of the tangzhong, enhancing moisture and texture.
  • 150 g Whole Milk Provides creaminess and helps create that fluffy bun experience.
For the Dough
  • 90 g Whole Milk Adds moisture to the dough.
  • 90 g Water Hydrates the mixture for a soft texture.
  • 6 g Instant Yeast Acts as a leavening agent; instant yeast can be directly mixed with flour.
  • 50 g Granulated Sugar Sweetens the dough for a delightful flavor.
  • 510 g All-Purpose Flour The foundation that gives structure to your Almond Croissant Buns.
  • 1 egg Egg Binds the ingredients and enriches the flavor.
  • 1 tsp Salt Enhances the overall flavor of the buns.
  • 100 g Butter (room temp) Infuses richness and tenderness into the dough.
For the Almond Filling
  • 110 g Butter (room temp) Serves as the creamy base for the filling.
  • 100 g Granulated Sugar Adds sweetness to the luscious almond filling.
  • 140 g Almond Flour Gives the signature almond flavor to the filling.
  • 1 tsp Vanilla Extract Imparts a warm, inviting depth to the mixture.
  • 0.25 tsp Almond Extract Intensifies the almond flavor for a rich experience.
  • 1 egg Egg Binds the filling ingredients together.
  • 1 pinch Salt Elevates and balances the flavors perfectly.
For Assembling
  • 1 egg Egg (for wash) Promotes beautiful browning during baking.
  • Almond Flakes Adds a delightful crunch as a topping.
  • Powdered Sugar A light dusting for that perfect touch of sweetness.

Equipment

  • mixing bowl
  • saucepan
  • Oven
  • Baking Sheet
  • Microwave
  • Mixer

Method
 

Step-by-Step Instructions
  1. Make the Tangzhong: In a medium saucepan, combine 30g of all-purpose flour with 150g of whole milk, stir over medium heat until thickened, about 3-5 minutes. Transfer to a bowl, cover, and cool.
  2. Prepare the Dough: Heat 90g of whole milk and 90g of water until lukewarm. Sprinkle 6g of instant yeast into it and let sit for 5 minutes. Combine tangzhong, sugar, flour, egg, salt, and yeast mixture. Mix on low speed for 4 minutes, then knead for 6-7 minutes.
  3. First Rise: Transfer to an oiled bowl, cover, and let rise for about 1 hour until doubled in size.
  4. Prepare the Almond Filling: Blend 110g butter, 100g sugar, 140g almond flour, 1 tsp vanilla extract, 0.25 tsp almond extract, 1 egg, and a pinch of salt until smooth.
  5. Shape the Buns: Punch the dough down, divide into 12 pieces, roll into balls, flatten slightly, and create an indent in each. Let rise again for about 45 minutes.
  6. Preheat Oven: Preheat to 190ºC (375ºF) and brush buns with egg wash. Fill indents with almond filling and top with almond flakes.
  7. Bake: Place on a lined baking sheet and bake for 12-14 minutes until golden brown. Let cool slightly and dust with powdered sugar.

Nutrition

Serving: 1bunCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Best enjoyed fresh, but if leftovers exist, store in a plastic bag for up to 2-3 days. Reheat for freshness.

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