Almond caves - Mandelgrottor

ALMOND CAVES
Mandelgrottor

Bake nice wheat buns with a filling of almond paste flavoured with cardamom. Sprinkle with some flaked Almonds before they go in the oven.

40 buns

1 ¾ cups cream, 15% fat

1 ¾ oz fresh yeast
5 oz butter or margarine
¾ cup sugar
2 eggs
5 ¾ to 6½ cups flour

Filling:

10 oz almond paste
2 eggs
1 tablespoon crushed cardamom

For brushing:

beaten egg

flaked Almonds

Heat the cream to 37°C, body heat. Dissolve the yeast in the cream. Stir fat and sugar until fluffy and then add the eggs. Blend in the cream and flour, little by little. Work the dough until pliable and not sticking to the bowl. Cover with a cloth and leave to prove for about 30 minutes.

Grate the almond paste roughly and blend in eggs and cardamom. Turn the dough out onto a floured surface and knead until smooth and pliable. Divide it in two and roll out each part to a rectangular cake and divide in 20 squares.

Put a dab of filling on each square, fold up the corners and pinch together. Put the buns, “seamside down”, in paper tins, cover and leave to prove for about 30 minutes. Brush with egg and sprinkle with flaked almonds. Bake in the middle of the oven at 440F for about 10 minutes.

Enjoy!

Bella