Sugar cookies

Frangipane Buns

Recipe Source: Canadian Living Magazine

Frangipane is a sweet almond paste and the dough is sweet yeast dough

Sweet Yeast Dough

1/4 cup granulated sugar

1 package active dry yeast or 21/4 tsp or 11 ml

1/2 cup milk

1/4 cup butter

1 tsp salt

2 eggs, beaten

4 cups all purpose flour (approx)

In a large bowl, stir 2 tsp of the sugar with 1/4 cup warm water until dissolved. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture along with eggs.

Stir in 31/4 cups of the flour, about 1 cup at a time, to form shaggy dough.

Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaing flour as necessary.

Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bluk, about 1 1/2 hours. Makes 2 lb (1 kg)

Frangipane:

1 cup whole unblanched almonds

1/3 cup granulated sugar

1 tb all purpose flour

1/4 cup butter, softened

1 egg

3/4 tsp almond extract

Topping:

1 egg, beaten

1/4 cup sliced almonds

1 tb icing sugar

Line 13 x 9 inch metal cake pan with double thickness parchment paper set aside.

In a food processor, finely chop almonds. Add sugr and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make ahead cover and refrigerate for up to 24 hours if you like)

Punch down dough. On lightly floured surface, roll out dough into 18 x 14 inch rectangle.

Leaving 1 inch border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly ropp up; pinch seam to seal.

With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. Cover slices and let rise in warm draft free place until doubled in bulk, about 45 minutes.

Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375F oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with icing sugar if you wish.

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