Ingredients: |
Ingredients: 1 c almond milk
4 T unsalted butter, very soft
3 1/4 c all purpose flour, divided
(1) 0.25 oz package rapid rise yeast
3 T sugar
1/2 t salt
1 large egg at room temperature
1 c light brown sugar
1/2 T ground cinnamon
1/2 c butter, very soft
1/2 c slivered almonds, toasted
Icing:
1 cup powdered sugar plus more if needed
1/2 t almond extract
1 T almond milk, plus more if needed
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Directions: |
Directions:In a small saucepan, heat the almond milk over medium low just until small bubbles begin to form around the edges of the pan; remove from heat. Add butter and stir until it is completely melted; let mixture cool while you mix your dry ingrediants.
In the bowl of your stand mixer fitted with the dough hook attachment, combine 2 1/2 cups of flour, yeast, sugar and salt; mix well. Add the egg and the almond/butter mixture; mix well.
Add the remaining flour, 1/2 cup at a time, mixing well after each addition.
Allow your mixer to run on medium speed for about 5 minutes after all of the flour has been added.
Cover the dough with a warm, damp cloth and let rest in a warm room for 40 minutes.
Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened butter.
Once dough has risen, roll out dough into a very large rectangle (about 15 x 9) and spread the entire surface of the dough with the butter/sugar mixture. Tightly roll up the dough and pinch the seams to seal. Using floss (just slide a piece underneath, lift it over, then pull to make nice, even slices) oir a knife, cut the roll into 12 equal size pieces and place, cut side up, in a lightly greased baking dish or pie plate. Cover again with a warm, damp cloth, and let rise for another 30 minutes. While they are rising, preheat your oven to 375 degrees.
Once risen, bake in the preheated oven for 18-20 minutes, or until lightly browned on the tops and edges. Allow buns to cool a few minutes, then sprinkle with almonds, top with icing and serve!
For the icing:
In a small bowl, whisk together powdered sugar, almond extract and almond milk. Drizzle over warm buns. |
This recipe for Triple Almond Sticky Buns is from