recipes
Almond, walnut and cranberry buns
2022-11-16
Ingredients
For the dough
- 350g plain flour (Lamb brand)
- 40g caster sugar (Lamb brand)
- 2 tsp dried yeast
- Pinch salt
- 175-200ml warm milk
- 1 tsp vanilla extract
- 40g melted butter
- Zest 1 lemon
For the filling
- 150g ground almonds (Good Earth)
- 150g caster sugar (Lamb brand)
- 1 egg, beaten
- 50g dried cranberries (Good Earth)
- 50g chopped walnuts (Good Earth)
- 2 tsp ground cinnamon
You will also need
- 75g melted butter (Valio)
- 100g icing sugar
- ½ tsp vanilla extract
- Extra chopped walnuts and lemon zest to decorate
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Method
To make the dough, place all the ingredients into an electric mixer (except the milk) and mix together. Next, add in enough of the warm milk and mix into a soft dough. Continue to knead in the machine or by hand for 5 minutes. Place into a bowl, cover and allow to rise till double in size. When ready, roll out on a floured work top to a large rectangle. Mix together the almond, caster sugar and beaten egg to a paste and spread all the dough. Sprinkle over the dried cranberries, walnuts and cinnamon. Fold in half and press together well. Cut into strips and twist and roll into a ball. Place into greased muffin tins, brush with the melted butter and allow to rise again. Bake in the oven at 200°C for 20-25 minutes. Meanwhile, make a glace by mixing together the icing sugar, vanilla and a little warm water. Use to glaze the buns immediately as they come out of the oven and decorate with extra chopped walnuts and lemon zest.
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