Almond heart bun

For 15 pieces
  • 1 cubes (42 g) yeast
  • 1 EL + 25 g sugar
  • 500 g flour
  • 1 egg (size M)
  • 1 Pinch Salt
  • 50 g Butter or margarine
  • 375 ml + 1 tbsp milk
  • 150 g chopped almonds
  • 1 Egg yolk (size M)
  • 2 EL Hail sugar
  • 2 EL Chopped pistachio nuts
  • Parchment paper
75 minutes
easy
1.
Crumble the yeast into a cup, mix with 1 tablespoon of sugar. Put the flour, egg, salt and 25 g sugar in a mixing bowl. Melt the fat in a saucepan. Pour in 375 ml milk, warm up. Add the yeast and the lukewarm milk-fat mixture to the flour, stir gently and knead with the dough hook of the hand mixer until the dough bubbles and loosens from the bottom of the bowl.
2.
Cover the bowl with a cloth and let rise in a warm place. After about 15 minutes, knead 125 g of almonds into the dough, let rise for another 15 minutes. Roll out the dough approx. 1 cm thick and add 15 hearts(8 x 6 cm) cut out.
3.
Mix the egg yolks and 1 tablespoon of milk. Brush hearts with it and sprinkle 5 pieces each with sugar, pistachios and 25 g almonds. Cover and let rise for another 10 minutes. Place hearts on 2 baking sheets lined with baking paper.
4.
Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 20 minutes. Take out of the oven and let cool down. Butter and jam also taste good.
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 7 g protein
  • 11 g fat
  • 30 g carbohydrates

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