Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Yeast
1/3 c Warm water
1/4 lb Butter
1/2 c Sugar
1 t Salt
1 tb Honey
1 ea Egg
2 ea Egg yolks
4 c Flour
1/2 c Milk
1 x Crumb topping
1/4 c Almond paste
1 tb Egg white
1/4 c Brown sugar
1/4 c Sugar
1/4 ts Salt
1/4 lb Butter
1 t Cinnamon
1 t Vanilla
1 1/2 c Flour
DISSOLVE THE YEAST IN THE WATER. Beat the butter until
creamy, then beat in the sugar, salt, honey, egg and
egg yolks. Beat in half of the flour, then the milk,
then the remaining flour. Set aside in a warm place to
rise until doubled. Deflate the dough, then divide
into 24 pieces. Shape the pieces into 2-inch squares
and set on an 18x24-inch baking sheet which has been
lined with buttered parchment or foil. Brush with milk
and sprinkle crumbs over the tops and sides of the
buns. Cover and let rise until doubled. Bake at 400F
for 20 minutes. MIX THE ALMOND PASTE and egg white
until smooth. Add the remaining ingredients in order
and mix until smooth. Chill, then break into coarse
crumbs. This recipe was adapted from "Modern Pastry
Chef" by William J. Sultan. Nick Malgieri
PRODIGY service Guest Chef
