If you love anything almond you will love this rolls. Layers of creamy frangipane in between soft and cottony bread made with tangzhong method.
Here I am with another recipe for bread…this time I made two kind of bread using the same batch of dough. This is a super versatile dough as you can all kind of rolls and buns with it, sweet or savory version and even a sandwich loaf, which I did.
This dough taste almost like brioche without all the butter…very soft and rich in flavor due to the heavy cream and eggs. Since I baked these rolls, I already used this same dough recipe for cinnamon rolls and cheese and caramelized scallion rolls…so good!
I love everything almond…and frangipane which is merely an almond cream is one of my favorite way to enjoy almond…I love frangipane in tart, pies, cake and in rolls.
Each bite of this roll is loaded with fragrant almond cream in between a soft and cottony bread dough…heavenly!
When mixing all the ingredients, initially the dough will be very “wet”, do not panic as gluten develops you will see how “miraculously” the dough will all come together in a very soft and elastic ball. As a matter of fact when the dough reach the windowpane stage, you will be able to stretch so thin as the dough is so soft.
Please note that I had some frangipane left which I used to make frangipane toast…recipe coming soon.
Ingredients:
Water roux or Tangzhong
- 40 g bread flour
- 200 ml water
Bread Dough
- 550 g bread flour
- 85 g sugar
- 7 g salt
- 7 g yeast
- 50 g heavy whipping cream
- 2 eggs slightly beaten (minus 1 tablespoons, for egg wash), complete with water to reach 120g
- 60 g butter (unsalted)
Frangipane (almond cream)
- 200 g almond paste (store bought or homemade)
- 2 eggs
- 50 g butter, unsalted
- ½ teaspoon almond extract
Topping
- Egg wash: 1 tablespoon egg (from the dough), 2 drops of water, 1 drop vanilla extract
- ¼ to ⅓ cup almond, sliced
Method:
Water roux or Tangzhong
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.
Bread Dough
Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.
Increase the speed to number 2 and continue to mix for 5 minutes.
Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.
Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.
Frangipane (almond cream)
In the mixing bowl, add almond paste. Beat on medium speed, scrape the sides of the mixing bowl.
Add the eggs, one at the time and beat well after each addition. Always scrape the sides of the mixing bowl.
Add the butter and the almond extract, beat until the butter is incorporated in the cream.
Now the frangipane is ready to be use. It can be store in the refrigerator for a couple of days.
Assembling the Frangipane Rolls
Knock back the dough and weigh 550g (for the Pullman loaf) and the remaining for the frangipane rolls.
For the Pullman loaf, follow HERE.
For the frangipane rolls, roll the dough it out to form a rectangle of approximately 35x28cm (14x11in).
Spread the frangipane, leaving approximately 1cm (½ in) in the border along the wider edge.
Starting at the covered edge, roll the dough up like a Swiss roll.
Press the edges together and cut the roll into 12 slices and then place these cute side up in the pan.
Cover with clear film. Leave to rise in a warm place for 40 to 45 minutes, or until the dough slices have doubled in size.
In the meanwhile, preheat the oven to 350F.
Just before placing the buns in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).
Brush the top of the buns with the egg wash and sprinkle with sliced almonds.
Bake the buns for approximately 20 minutes and the Pullman loaf for 25 minutes.
Remove from the oven and flip the rolls and loaf into a wire rack to cool.
Serve the buns warm or room temperature.
Wait for the Pullman loaf to cool completely before slicing.
Store both the buns and the bread in an airtight container.
Did you know that frangipane can be used like a pastry cream? Next time baking any tart that requires pastry cream you can substitute it with frangipane.
