Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

 

Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

• Using: 300 g white Spelt flour, instead of all-purpose flour
• 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Almond Croissants

These lovelies, called “Nussgipfeli”, are one of my favorite pastries to eat when I am in Switzerland. Usually made with a hazelnut filling, either using a puff pastry or a yeast dough, is so good. One of the most iconic Swiss treats.

Here usually you can find almond croissants. These are really yummy too. It is actually pretty easy to make. You can use a puff pastry or make a sweet yeast dough like I did.

 

I am very excited because I am going to visit my family in Switzerland for the next two weeks:)!! Looking forward to see everyone, but mostly my dad who did turn 70 this April. He was very sick last year, undergoing a major heart surgery and we are just happy and thankful to be able to celebrate this special birthday.

On the other side I have to admit I am also looking forward to all the good food;)

 

Almond Croissants 

Yields: 8

Sweet yeast dough:

• 300 g unbleached white flour
• 1/2 tsp salt
• 3 tbsp honey or sugar
• 60 g butter
• 100 ml milk
• 1 tbsp instant yeast

-In a medium bowl mix together flour, salt, yeast and honey.

-In a saucepan warm/melt butter with the milk.

-Add butter and milk to the dry ingredients and mix well. Knead dough well until smooth ball forms. Place back into bowl then cover with plastic foil. Let rise until doubled in size.

Almond filling:

• 150 g almonds or hazelnuts, finely ground
• 4 tbsp coconut sugar, or 3 tbsp sugar
• 1/2 lemon zest
• 1/2 tsp cinnamon
• 4-6 tbsp milk or cream

-Mix all ingredients together. The filling should be moist.

• 3 tbsp apricot jam
• almond slices

-Preheat oven to 200C/400F. Line a baking sheet with parchment paper.

-On a floured surface roll out dough into a circle.

-Spread thinly with apricot jam then cut into 8 wedges.

-Spread filling onto wedges. Roll dough up into a croissant. Let rise for another 15 minutes.

-Brush with some egg wash then bake in preheated oven for 15-20 minutes or until golden brown.

-Brush warm croissants with some icing: 100g powdered sugar, 1/2 tbsp lemon juice mixed together. Sprinkle with almond slices.

–I brushed it with honey;)–

 

Enjoy!

Ursula

 

You can find me on Instagram @littleswisslittlecanadian