Directions: |
Directions:Prepare the baking pans. Ideally, use two mini-tart/pie pans with 6 openings in each pan (see picture above). Cut circles of parchment that will fit in the bottom of each opening and long strips of parchment that will go on top of the circles and hang out either side of each opening. Spray the openings with non-stick spray before putting the circles in, and then again on top of the circles so that the strips stick.
Remove the babka dough from the refrigerator and roll out on a floured surface to an approximately 10"x24" rectangle.
Spread the almond cream evenly over the surface of the dough, leaving about a half inch at the far, long end of the rectangle. Sprinkle the 1 cup of sliced almonds evenly over the almond cream and press down gently to lock them in place.
Carefully roll the dough into a log, starting from the long end closest to you and pulling the dough as you go to make the log tight and even. Try to keep the filling in place as you roll. If the log starts to retract, try to stretch it out as you roll to keep it at about 24" long.
With the seam side down, cut the log into 12 even pieces. Place each piece, cut side facing up, into an opening in your prepared pans. Proof, covered with plastic wrap, for 45 minutes to an hour -- until the buns are noticeably puffy and are filling out the pan opening.
Preheat the oven to 390º
Brush each risen bun with the egg wash and then sprinkle with the sugar and sliced almonds.
Place baking pans in the oven and reduce oven temperature to 355º. Bake for 20-25 minutes.
Remove buns from pan openings using the strips of parchment and place on a rack to cool. |
Personal
Notes: |
Personal
Notes: If you don't have mini-tart/pie pans, you can place these free-form on a baking sheet, or you could if necessary use a muffin tin. A muffin tin has openings that are not really the right size for these buns, but I suppose you could cut them smaller. I suggest investing in the mini-tart/pie pans as they produce the perfect sized buns.
These are at their best when eaten the same day, as the crispy layers of dough are at their flakiest and most delicious then. These are still divine even a couple of days after baking. The can be kept in a closed container at room temperature, assuming there are any leftover!
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This recipe for Almond Babka Buns is from