Almond Breads
Ready In: 2 hrs 55 mins
Yields: 20 rolls
Ingredients
- 500 g all-purpose flour
- 25 g yeast
- 60 g butter
- 50 g light brown sugar
- 5 g salt
- 250 ml milk, warmed
- 50 ml warm water
- 50 g almonds, finely chopped
- 1⁄2 teaspoon cinnamon
Directions
- In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
- Mix for 10 minutes at medium speed. (Alternatively, set ABM on dough setting & load according to machine's directions).
- Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size. (I do this first rise in the ABM).
- Fold gently.
- DIvide into 20 balls.
- Place the dough into a greased pan, leaving room for the rolls to rise.
- Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size. (I plan overnight in the fridge - or the back porch - for this step - will let rise 45 minutes or so at room temp in am).
- Pre-heat the oven to 200ºC (390 F).
- Bake for 35 minutes.
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