Almond Croissant Buns
Recipe: https://recipestripper.com/recipes/183aedc5-3b02-4bd4-bee4-d9978169037f
Original source: https://juliemarieeats.com/almond-croissant-buns-soft-milk-bread-buns-with-almond-filling/
Recipe image: https://juliemarieeats.com/wp-content/uploads/2026/03/Almond-Croissant-Buns-18-scaled.jpg

These Almond Croissant Buns are fluffy milk bread meets almond croissant! These buns are inspired but almond croissant and has a almond filling and topped with almond flakes and a dusting of powdered sugar! These bakery-style buns are made with a soft and fluffy, enriched tangzhong milk bread dough that stays soft for days.
Yield: 12
Prep time: PT55M
Total time: PT160M

Ingredients
- 30 g all-purpose flour
- 150 g whole milk
- 90 g whole milk
- 90 g water
- 6 g instant yeast (or 25 g fresh yeast)
- 50 g granulated sugar
- 510 g all-purpose flour
- 1  egg (preferably 60 g egg with shell)
- 1 tsp salt
- 100 g butter  (room temperature)
- 110 g butter (room temperature)
- 100 g granulated sugar
- 140  almond flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1  egg
- Small pinch of salt
- 1  egg (for egg wash)
- Almond flakes
- Powdered sugar for dusting

Instructions
1. [TANGZHONG] Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with the milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes room temperature. It’ll take about 20-30 minutes.
2. [DOUGH] Heat up the milk and water until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk and water. With a spatula stir it together until the yeast has melted. (If you are use instant yeast, mix the yeast instead together with the flour before pouring over the milk and water mixture)
3. [DOUGH] Add the granulated sugar, all-purpose flour, tangzhong, egg and using the dough hook, mix the dough on low speed for 4 minutes.
4. [DOUGH] Continue on medium speed and add salt and the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. Once the second part has incorporated, keep mixing the dough for 6-7 minutes. It should end up looking smooth and glossy.
5. [DOUGH] Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
6. [ALMOND FILLING] While the dough rises, mix together all of the ingredients until one paste and set it aside.
7. [ASSEMBLING] After the first rise, it should be double in size. Tip the dough out and divide the dough into 12 (about 86g each). Roll the dough into balls and place them on two baking trays lined with parchment paper. Gently press the buns down to get more of a donut shape. Let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
8. [ASSEMBLING] Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
9. [ASSEMBLING] Whisk an egg together and brush the sides of the buns with the egg wash.
10. [ASSEMBLING] After the second rise, use a 1/3 cup measurement or a cup that is around 5 cm in diameter. Press down the middle so it leaves an indent. Then use your fingers to gently press down the sides a bit. Add the almond paste to a piping bag, or add it with a spoon, and pip the almond paste in the middle. Finish them with sprinkling of almond flakes.
11. [ASSEMBLING] Bake them for 12-14 minutes or until golden brown. After they have baked, places them on a cooling rack to let them cool down a bit. Dust them with powdered sugar and enjoy them lukewarm or cooled down completely.