This is my favourite recipe for Almond Buns. We use a standard Rich Cream Dough with an Almond filling. You could use any combination of dough and filling but these ones work for me.
Rich Cream Dough
3 teaspoons dried yeast (3 x sachets 7g)
¼ cup warm water
1 cup cream
3 egg yokes
¼ cup evaporated milk
3¼ cups bread flour
¼ cup sugar
½ teaspoon salt
½ cup butter
softened butter, extra
Dissolve yeast in warm water; add cream, egg yokes, and milk. Cover, and stand in a warm place.
Sift flour and salt into a large bowl, add sugar, cut in butter, and mix well to combine. Add yeast mixture and mix well. Spread softened butter over the surface of the dough. Cover tightly with film and refrigerate overnight.
Dough can be kept refrigerated for 4 or 5 days.
a quantity of rich cream dough from the recipe above
2 cups almond slithers
¼ cup butter
2 tablespoons milk
1 410g can condensed milk
¼ cup raisins
Combine all filling ingredients, except raisins, and simmer gently for 5 minutes. Add raisins and allow to cool.
Roll dough to a rectangle 40cm x 30cm. Spread with filling and roll up from the short side to form a log shape and seal the ends.
Cut into 15 even slices and place on a baking tray. Allow to rise until doubled then bake for 20 to 25 minutes at 180C. Drizzle with icing while hot.
If you are using a fan forced oven reduce the temperature by about 20C.