It’s been awhile since I tried baking something new. I usually go for my kitchen tested, tweaked and perfected recipes like the famous and elusive chiffon cake, shortbread, chocolate chip cookies, biscotti and so on. On Friday I was craving for something “carbolicious”. Flipping through my newish copy of The Complete Canadian Living Baking book, I was immediately drawn to a picture of Frangipane Buns. They looked amazing and it wasn’t until I made and ate my buns that I realized the gorgeous, drool inducing photo made it to the cover of the recipe book.
In my experience, Canadian Living recipes are no fail – especially the baking ones. I have yet to bake something that was a major disappointment. Unless you count the Farmland Flax cookies which I liked but my kids hated. The Frangipane Buns live up to my expectations and then some. The bread is dense and rich and the frangipane is delicious. Up until I tasted these amazing buns, I had no idea what frangipane was. Basically it’s a sweet almond paste used in various pastries. Now that I know how easy it is to make frangipane, I’ll be experimenting with it’s potential uses in my baking – oh yum!
If you’re looking for a sweet bread recipe that is sure to impress give the Canadian Living Frangipane Buns a try. This one is definitely going to become a regular in my bread baking repertoire. Here is a the recipe in two parts.
Frangipane Buns (Canadian Living)
Sweet Dough Recipe
- 1/4 cup granulated sugar
1 pkg active dry yeast
1/2 cup milk
1/4 cup butter
1 tsp salt
2 eggs , beaten
4 cups all purpose flour
- Sweet Yeast Dough recipe – see above
1 cup whole unblanched almonds
1/3 cup granulated sugar
1 tbsp all-purpose flour
1/4 cup butter , softened
3/4 tsp almond extract
Line 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper; set aside.
Frangipane: In food processor, finely chop almonds. Add sugar and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Punch down dough. On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Leaving 1-inch (2.5 cm) border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly roll up; pinch seam to seal.
With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 1 hour.) Cover slices and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes.
Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with sugar. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 3 weeks.)