Today we have a bit of a special post. This recipe for Auntie Gunnvor’s Skillingsboller, or Almond Buns are from Sweet Paul’s new book Eat & Make. I have been a fan of Sweet Paul for what seems like 10 years? Before he launched his magazine I was reading and very much looking forward to his craft posts on his blog. He always had stunning ideas, and impeccable taste. So when we were offered a copy of Eat & Make, we were pretty excited. This book is beyond beautiful. Down to every single detail, the photography is impeccable and the design is so fun. You don’t see many books of this caliber being published recently.
There are many recipes we would have wanted to share with you from this book, but this one stuck out. This recipe is actually Paul’s great aunts. She says that these buns helped her find a husband. So I will obviously be making these more often ;) The secret to these buns, Paul says, is adding the grated marzipan to the dough because it just melts right in. These buns really are quite delicious, and they smell amazing. ☺
We are giving away a copy of his book Eat & Make for you to enjoy it as much as we both do! All you have to do is leave a comment and tell us your favorite family recipe. Make sure you write your email in the appropriate field when you comment so we know how to reach you! Entries will close on Monday June 16th at 11:00 am Pacific time, and a winner will be chosen at random. US residents only. Good luck!
Almond Buns from Eat & Make
Makes 12 buns
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
1½ cups (10 ounces) grated marzipan
1 cup slivered almonds, toasted
1 large egg, beaten with
1 tablespoon water
1. 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.
2. 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.
3. 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.
4. 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.
5.On a lightly floured surface, roll the dough out with a rolling pin into a 12-x-16-inch rectangle.
6. To make the filling: Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan, and almonds evenly over the butter.
7. Roll the dough up along the long side into a log and cut it into 12 equal pieces.
8. 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.
9. About 20 minutes before you plan to bake, preheat the oven to 350°F, with a rack in the middle position.
10. Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.
11. Cool on a wire rack and serve warm.