I made these amazing almond buns from Paul Lowe’s new book (Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love) while my husband was away for a work trip in Corning, NY – the land of Corningware! I fell in love with this book the minute I saw it at a bookstore while camping at Orca’s island. The gorgeous photography on the cover and a sweet photo of Paul and his adorable pup, Lestat, made me grab the book at once and take it home with me.
His book will not only share to you some of his memorable recipes (like breakfast churros with cinnamon sugar and french onion soup), but also some handmade crafts and DIY for your home. My favorite was the pie tin tiered cookie stand and the fork bookend. This is one of the most inspiring books you will ever have!
Paul Lowe’s almond buns do not need glazing, thanks to the marzipan and cinnamon. They are perfect for your morning coffee or tea, and not to mention they smell wonderful! Our house smelled like cinnamon for a day. I kept them in the fridge for up to a week, and when I want to snack on one I just heat it in the microwave for 10-15 seconds.
One of the reasons why I fell in love with this recipe is the story behind it (see post below). Everyone seems to have strong memories associated with food. That is no surprise, since food is sensory and pretty much the center of one’s culture or events.
- 2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon active dry yeast
- 1 cup whole milk, warmed
- 5 tablespoons cold butter, grated
- Vegetable oil for bowl
- 6 tablespoons (3/4 stick) butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups (10 ounces) grated marzipan
- 1 cup slivered almonds, toasted
- 1 large egg, beaten with 1 tablespoon water
- To make the buns: In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, salt, egg, yeast, and milk and mix well until the dough comes together.
- Knead the dough for about 10 minutes in the mixer or turn it out onto a lightly floured work surface and knead for 15 minutes by hand. If it feels too sticky, add more flour, 1 tablespoon at a time.
- If necessary, turn the dough out onto a lightly floured surface. Add the grated butter, little by little, kneading it into the dough until it is all incorporated and the dough is smooth and elastic.
- Place the dough in a large oiled bowl, cover with a towel, and place in a warm spot. Let rise until doubled, about 1 hour.
- On a lightly floured surface, roll the dough out with a rolling pin into a 12-x-16-inch rectangle.
- To make the filling: Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan, and almonds evenly over the butter.
- Roll the dough up along the long side into a log and cut it into 12 equal pieces.
- Place the pieces on a baking sheet about 1⁄2 inch apart, cover with parchment paper, and let rise in a warm spot for 1 hour, or until doubled in size.
- About 20 minutes before you plan to bake, preheat the oven to 350°F, with a rack in the middle position.
- Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.
- Cool on a wire rack and serve warm.
- Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.