Almond Layered Yeast Bread Buns

These Almond Layered Yeast Bread Buns are a buttery, multi-laminated delight featuring sheets of enriched dough brushed with melted butter, folded over a sweet almond filling, and shaped into individual buns. Originating from European nut-filled pastry traditions—think Austrian marillenstrudel meets French brioche—this recipe transforms simple ingredients into tender, flaky rolls with a crisp exterior and a moist, nutty interior. Perfect for brunch, snack time, or afternoon tea, these buns fill your home with the irresistible aroma of yeast and almonds, and they’re surprisingly simple to prepare in stages, with most of the work done by the dough’s rise and resting periods.

Cooking Time

• Preparation & Mixing Dough: 20 minutes

• First Rise: 60 minutes

• Dividing & Resting Dough Balls: 10 minutes

• Rolling & Laminating Layers: 20 minutes

• Chilling & Shaping Buns: 30 minutes

• Final Proof: 20 minutes

• Baking: 20–25 minutes

• Total Active Time: Approximately 1 hour 40 minutes

• Total Time (including rises & rests): Approximately 3 hours 20 minutes

Ingredients

For the Dough:

• 530 g (4½ cups) all-purpose flour, sifted, plus extra for dusting

• 60 g (4 tbsp) granulated sugar

• ½ tsp fine salt

• ¼ tsp ground nutmeg

• 7 g (1 packet) active dry yeast

• 300 ml warm milk (about 1¼ cups), 38–40 °C

• 1 large egg white, lightly beaten

• 80 g unsalted butter, melted, plus 100 g melted butter for laminating

For the Almond Filling:

• 100 g granulated sugar

• 100 g finely chopped almonds

For the Egg Wash:

• 1 egg yolk

• 1 tbsp milk

Step-by-Step Cooking Directions

1. Activate the Yeast & Mix Dough
   In a large bowl, whisk together flour, sugar, salt, and nutmeg. In a separate bowl, combine warm milk, yeast, and egg white. Stir until yeast dissolves. Gradually pour the wet ingredients into the dry, stirring until a shaggy dough forms.

2. Knead & Incorporate Butter
   Turn dough onto a lightly oiled surface. Knead briefly, then pour in 80 g melted butter. Continue kneading 8–10 minutes until the dough becomes smooth, elastic, and tacky without sticking excessively. Shape into a ball.

3. First Rise
   Place the dough in a lightly greased bowl and cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free spot for 60 minutes, or until doubled in size.

4. Divide & Rest Dough Balls
   Gently deflate the risen dough. Turn it onto a floured surface and divide into 4 equal portions. Shape each into a smooth ball, cover, and rest 10 minutes.

5. Prepare Almond Filling
   In a small bowl, mix 100 g chopped almonds with 100 g sugar. Set aside.

6. Laminate & Layer Dough
   On a floured surface, roll each dough ball into a 35–40 cm circle (approx. biscuit-plate size). Brush generously with melted butter (≈25 g per layer). Fold the dough into thirds—fold one side to the center, then the other over it, creating three layers. Repeat for all four portions.

7. Assemble Multi-Layer Stack
   Stack the four folded dough portions atop one another, brushing melted butter between each. Cover the stack and chill 15 minutes to rest the gluten and firm the butter.

8. Shape & Fill Buns
   Roll the multi-layer stack gently into a square about 30 cm across. Evenly spread the almond-sugar mixture over the surface. Fold the square in half, pressing edges to seal. Using a sharp knife, cut the folded dough into 12 equal pieces. Place each piece cut-side up on a parchment-lined baking tray.

9. Final Proof & Egg Wash
   Cover the shaped buns loosely and refrigerate 20 minutes—this firms the layers for baking. Remove, then brush each with a mixture of 1 egg yolk + 1 tbsp milk. Let rest 10 minutes at room temperature.

10. Bake
    Preheat the oven to 180 °C (356 °F). Bake the buns 20–25 minutes until golden-brown and puffed. Remove from oven and cool 5 minutes on the tray before transferring to a rack.

Nutritional Information (per bun; yields 12)

• Calories: 220 kcal

• Protein: 4 g

• Carbohydrates: 26 g

  • Sugars: 8 g

• Fat: 10 g

  • Saturated Fat: 6 g

• Sodium: 120 mg

The Origins and Popularity of the Recipe

Layered, butter-laminated breads trace back to Central Europe—Austrian and Hungarian pastry traditions of nut-filled strudels and kipferl. This streamlined version echoes those classics in a hand-held format. Its appeal lies in marrying the richness of laminated dough with the simplicity of a one-bowl yeast bread, a crossover embraced by home bakers seeking showy yet approachable pastries.

Reasons Why You’ll Love the Recipe

• Flaky Layers: Laminating creates delicate, buttery strata.

• Nut-ty Sweetness: Almond filling adds texture and flavor contrast.

• Visual Appeal: Individual buns reveal swirls of dough and nuts.

• Make-Ahead Flexibility: Dough, filling, and shaping can be paused between rests.

• Snackable Size: Perfect for individual portions or tea service.

Health Benefits

• Almonds: Supply healthy monounsaturated fats, vitamin E, and protein.

• Moderate Sugar: Just enough to sweeten without overwhelming.

• Yeast Bread: Fermentation can improve digestibility and nutrient absorption.

Serving Suggestions

• Morning Treat: Serve warm with coffee or tea.

• Dessert: Accompany with fresh berries and a dollop of mascarpone.

• Snack Plate: Plate alongside fruit slices and cheese for a balanced board.

Common Mistakes to Avoid

• Skipping Rests: Each rest ensures gluten relaxation and dough extensibility.

• Overworking Dough: Handle gently to preserve layers and avoid toughness.

• Butter Meltdown: Keep butter cool but spreadable—too hot and it’ll soak the dough.

Pairing Recommendations

• Coffee: A medium roast coffee or latte accentuates almond sweetness.

• Wine: A late-harvest Riesling or Moscato for dessert pairing.

• Tea: Earl Grey or almond-infused rooibos.

Cooking Tips

• Uniform Cuts: Use a ruler or bench scraper to ensure even pieces.

• Chill If Needed: If butter softens too much during lamination, chill dough briefly.

• Flavor Variations: Swap almonds for ground hazelnuts or add a sprinkle of cinnamon.

Similar Recipes to Try

• Almond Twist Brioche

• Austrian Nut Roll (Beigli)

• French Kouign-Amann

• Hungarian Beigli with Poppy Seed

Variations to Try

• Chocolate-Almond: Add 50 g dark chocolate chunks to the filling.

• Fruit & Nut: Mix dried cranberries into the almond sugar.

• Savory Version: Replace sugar with grated Parmesan and herbs for cheese twists.

Ingredient Spotlight: Almonds

Almonds provide crunch, healthy fats, and vitamin E. When finely chopped and combined with sugar, they form a classic filling that browns beautifully and releases flavorful oils as the buns bake.

Conclusion

Almond Layered Yeast Bread Buns epitomize the joy of laminated dough in a home-baker’s format. Their tender, flaky layers and sweet-nutty interior make them a standout for any gathering, while their step-by-step method ensures reliable success. Embrace the process, savor each aromatic rise, and enjoy the rich reward of freshly baked almond pastries.

Frequently Asked Questions

1. Can I use instant yeast?
   Yes—add it directly to the dry ingredients; no need to proof separately.

2. Why rest the dough?
   Rests relax gluten and keep butter layers distinct.

3. Can I freeze unbaked buns?
   Yes—freeze on a tray, then transfer to bags. Bake from frozen, adding 5–7 minutes.

4. My layers aren’t distinct—why?
   Ensure the butter remains cool and you roll gently without pressing too hard.

5. Can I use margarine instead of butter?
   Butter gives superior flavor; margarine may work but with less richness.

6. How do I prevent soggy bottoms?
   Bake on a preheated sheet or stone and avoid excess filling moisture.

7. What if my dough is sticky?
   Add flour sparingly, or chill dough briefly before laminating.

8. Can I halve the recipe?
   Yes—divide all ingredients and yields by two; adjust baking tray size.

9. Why egg‐wash with yolk only?
   Yolks brown elegantly and don’t weigh down layers.

10. Can I make mini buns?
    Roll smaller circles and cut into more pieces; reduce baking time slightly.