Cream-filled buns with almond flour

Cream-filled buns are an aromatic, delicious dessert and a wonderful addition to tea or coffee. When made with butter and almond flour, they turn out moderately sweet, tender, and literally melt in your mouth.

They can also be a nutritious addition to your diet. Almond flour contains vitamin E, which has powerful antioxidant properties, as well as B vitamins that support the central nervous system and brain function and are essential for maintaining healthy bones. In addition, almond flour is a gluten-free product with a low glycemic index. It can be used even by people following a keto diet or those who need to monitor their blood glucose levels.

CraftOil offers organic, 100% natural almond flour produced using our own equipment — mills made of certified stainless steel. It contains no preservatives, artificial colors, flavor enhancers, or other unnecessary additives and is ideal for cooking, general wellness, and even beauty applications.

To learn more about how to use almond flour, simply submit a request through our website.

Ingredients

For 6 fluffy, incredibly tender cream-filled buns:

• 100 ml milk;
• 15 g butter;
• 1 tablespoon sugar;
• 100 g wheat flour;
• 70 g almond flour;
• just under 1 teaspoon dry yeast;

For the Ccream:

• 150 ml milk;
• 2 eggs;
• 20 g almond flour;
• 1 full teaspoon powdered sugar;

Step-by-step preparation

First, prepare the dough. Combine the almond flour and wheat flour and sift the mixture twice through a fine sieve. Warm the milk to approximately 40°C (104°F), then add the sugar and yeast. Stir well and leave the mixture for 10–15 minutes. The yeast should dissolve and become active, with small air bubbles appearing on the surface of the milk.

Next, add the softened butter to the milk-and-yeast mixture. Stir, then gradually add the flour. Knead until you have a soft, elastic dough with moderate firmness. Cover and leave it to rise for about 20 minutes.

Meanwhile, prepare the cream. Separate the egg yolks from the whites. Mix the yolks first with the powdered sugar and then with the almond flour. You should have a smooth, thick mixture without lumps. Pour in the milk, mix thoroughly, and place over very low heat. Cook the cream for 3–5 minutes after it begins to boil, stirring constantly. The cream should thicken and develop a beautiful golden-yellow color.

Gently knead the dough by hand and divide it into 6 equal portions. Place the portions on a baking sheet previously greased with butter or vegetable oil. Using a knife, make a semicircular or spiral-shaped cut in each bun. Spoon the cooled custard cream along the cut.

Bake the buns for 20–25 minutes at 180°C (356°F). Then turn off the oven and leave the buns inside for another 10–15 minutes to finish cooking gently.

Allow the cream buns to cool before serving. If desired, dust them with powdered sugar for decoration.

Notes:

For an extra delicious, slightly crunchy texture, sprinkle the buns with white sesame seeds before baking. Adding almond oil to the dough will make them even more aromatic.

Sesame seeds, almond oil, and many other handcrafted products are always available in the CraftOil online store.