Tuesday, 28 October 2014
Sticky Almond Swirls
Twice last week my friend and I walked from the neighbouring town to where I live with coffee and almond croissants we spent the 3 miles nattering about anything and everything where people ran past us and we even saw a man with a prosthetic leg cycling with a friend....should we feel guilt about drinking coffee and eating almond croissants?...we did walk 3 miles. Anyway, a few days before we ate almost croissants I was craving marzipan so the croissants kind of pushed me over the edge. I wanted an alternative that was sort of similar but healthier? whether I achieved this or not I have no idea but I had the theory right, less fat in bread than pastry CHECK that's enough health-ifying for me for one day.
This is one of the easiest doughs I've ever made, so simple quick and easy. Theres no airing cupboard in this house so I'm lucky we're having a warmer than usual September so I can still put the dough on the windowsill instead of having to put it in the tumble dryer. Just to clarify I don't put the dough in their and leave it on. I'm quite new to the whole bread making thing but it may just be my new favourite thing.
For the dough
250ml/1 cup of almond milk
55g/4 tbsp butter/margarine
405g/3 1/4 cups of plain flour
1 packet of dried fast action yeast (7g)
3 tbsp sugar
1/2 tsp salt
1 large egg
For the topping
110g/ 3/4 cup muscovado sugar
55g/4 tbsp butter/ margarine
pinch of salt
1 1/2 tsp ground cinnamon
In a saucepan heat the milk until small bubbles form around the edge of the pan. Remove the pan from from the heat, add the butter and stir until the butter has melted and set aside.
You can use a stand alone mixer, a hand held mixer or food processor with a dough hook or go old school and use a bowl and spoon.
Combine the yeast, sugar, salt and 2/3rds of the flour and mix well. Add the egg and milk and mix until combined, add the remaining flour in two parts and mix well after each addition.
Depending on what you're using mix for 5 minutes or knead for 10 until dough is stretchy. Cover the dough with cling film and leave to prove for 40 minutes in a warm dry place.
Once the dough has risen roll out into a large rectangle roughly 15" x 9". Roll out the marizan to the same size as the dough and place on top. Tightly roll the dough and slice into 12 equal portions, lay the pieces cut side up into a baking tray, cover with cling film and leave to rise again for 30 minutes.
Pre-heat the oven to 190C/375F/Gas mark 5
For the topping place the butter and sugar in a bowl and melt in the microwave or alternatively on the hob. Add the salt and cinnamon and mix in. Brush on top of the buns and sprinkle with almond slithers. Bake in a preheated oven for 18-20 minutes.