These Almond Layered Yeast Bread Buns are a buttery, multi-laminated delight featuring sheets of enriched dough brushed with melted butter, folded over a sweet almond filling, and shaped into individual buns. Originating from European nut-filled pastry traditions—think Austrian marillenstrudel meets French brioche—this recipe transforms simple ingredients into tender, flaky rolls with a crisp exterior and a moist, nutty interior. Perfect for brunch, snack time, or afternoon tea, these buns fill your home with the irresistible aroma of yeast and almonds, and they’re surprisingly simple to prepare in stages, with most of the work done by the dough’s rise and resting periods.
Cooking Time
Preparation & Mixing Dough: 20 minutes
First Rise: 60 minutes
Dividing & Resting Dough Balls: 10 minutes
Rolling & Laminating Layers: 20 minutes
Chilling & Shaping Buns: 30 minutes
Final Proof: 20 minutes
Baking: 20–25 minutes
Total Active Time: Approximately 1 hour 40 minutes
Total Time (including rises & rests): Approximately 3 hours 20 minutes
Ingredients
For the Dough:
530 g (4½ cups) all-purpose flour, sifted, plus extra for dusting
60 g (4 tbsp) granulated sugar
½ tsp fine salt
¼ tsp ground nutmeg
7 g (1 packet) active dry yeast
300 ml warm milk (about 1¼ cups), 38–40 °C
1 large egg white, lightly beaten
80 g unsalted butter, melted, plus 100 g melted butter for laminating
For the Almond Filling:
100 g granulated sugar
100 g finely chopped almonds
For the Egg Wash:
1 egg yolk
1 tbsp milk
Step-by-Step Cooking Directions
Activate the Yeast & Mix Dough
In a large bowl, whisk together flour, sugar, salt, and nutmeg. In a separate bowl, combine warm milk, yeast, and egg white. Stir until yeast dissolves. Gradually pour the wet ingredients into the dry, stirring until a shaggy dough forms.
Knead & Incorporate Butter
Turn dough onto a lightly oiled surface. Knead briefly, then pour in 80 g melted butter. Continue kneading 8–10 minutes until the dough becomes smooth, elastic, and tacky without sticking excessively. Shape into a ball.
First Rise
Place the dough in a lightly greased bowl and cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
Divide & Rest Dough Balls
Gently deflate the risen dough. Turn it onto a floured surface and divide into 4 equal portions. Shape each into a smooth ball, cover, and rest 10 minutes.
Prepare Almond Filling
In a small bowl, mix 100 g chopped almonds with 100 g sugar. Set aside.
Laminate & Layer Dough
On a floured surface, roll each dough ball into a 35–40 cm circle (approx. biscuit-plate size). Brush generously with melted butter (≈25 g per layer). Fold the dough into thirds—fold one side to the center, then the other over it, creating three layers. Repeat for all four portions.
Assemble Multi-Layer Stack
Stack the four folded dough portions atop one another, brushing melted butter between each. Cover the stack and chill 15 minutes to rest the gluten and firm the butter.
Shape & Fill Buns
Roll the multi-layer stack gently into a square about 30 cm across. Evenly spread the almond-sugar mixture over the surface. Fold the square in half, pressing edges to seal. Using a sharp knife, cut the folded dough into 12 equal pieces. Place each piece cut-side up on a parchment-lined baking tray.
Final Proof & Egg Wash
Cover the shaped buns loosely and refrigerate 20 minutes—this firms the layers for baking. Remove, then brush each with a mixture of 1 egg yolk + 1 tbsp milk. Let rest 10 minutes at room temperature.
Bake
Preheat the oven to 180 °C (356 °F). Bake the buns 20–25 minutes until golden-brown and puffed. Remove from oven and cool 5 minutes on the tray before transferring to a rack.
Nutritional Information (per bun; yields 12)
Calories: 220 kcal
Protein: 4 g
Carbohydrates: 26 g
Sugars: 8 g
Fat: 10 g
Saturated Fat: 6 g
Sodium: 120 mg
The Origins and Popularity of the Recipe
Layered, butter-laminated breads trace back to Central Europe—Austrian and Hungarian pastry traditions of nut-filled strudels and kipferl. This streamlined version echoes those classics in a hand-held format. Its appeal lies in marrying the richness of laminated dough with the simplicity of a one-bowl yeast bread, a crossover embraced by home bakers seeking showy yet approachable pastries.
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