Tuesday, August 11, 2015

Almond caves - Mandelgömmor


Bake nice wheat buns with a filling of almond paste flavoured with cardamom. Sprinkle with some flaked almonds before putting the plate in the oven.

40 buns

1 ¾ cups cream, 15% fat
1 ¾ oz fresh yeast
5 oz butter or margarine
good ¾ cup sugar
2 eggs
5 ¾ to 6½ cups flour

10 oz almond paste
2 eggs
1 tbsp crushed cardamom

For brushing:
beaten egg

flaked almonds

Heat the cream to 37C/”finger warm”. Dissolve the yeast in the cream. Stir fat and sugar until fluffy and then add the eggs. Blend in the cream and flour, little by little. Work the dough until it’s pliable and releases the bowl. Cover with a cloth and leave to prove for about 30 minutes.

Grate the almond paste roughly and blend in eggs and cardamom. Turn the dough out onto a floured surface and knead until smooth and pliable. Divide it in two and roll out each part to a rectangular cake and divide in 20 squares.

Put a dab of filling on each square, fold up the corners and pinch together. Put the buns, “seamside down”, in paper tins, cover and leave to prove for about 30 minutes. Brush with egg and sprinkle with flaked almonds. Bake in the middle of the oven at 225C/gasmark 7 for about 10 minutes.



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