Condensed milk brioche buns with almonds

Instructions

1. Melt the butter in a pan at medium heat. Remove from the heat once melted and pour in the milk. Set aside.
2. In 50 ml. warm water add the yeast and 1 tsp sugar. Let aside for 5 minutes.
3. In the bowl of the kitchen food processor mix together the flour, sugar and salt. Add the milk-butter mixture and the rest of the dough ingredients. Let the machine work until you have a soft, sticky dough. Place the dough in a bowl. Cover with click film and refrigerate overnight.
4. The next day, line a 25 cm. spring form (8-10 cm deep) or a regular cake tin, with baking paper.
5. Condensed cream: Grate the almonds with the chopper with roughness you like and combine with the condensed milk.
6. Turn the dough onto a well-floured surface and knead 10 times. Roll into a large rectangle (40x30 cm). Spread the cream on top, leaving 2 cm border. If you like sprinkle over the chopped apples. Roll up the dough to make a long sausage and cut into 6 equal pieces. Place each peace swirl-side up into the prepared tin. Cover and leave it to rise into a preheated oven to 45 °C (standard baking, no fan) for 40 minutes, until doubled in size.
7. Preheat the oven to 180 °C, standard baking. Egg-wash the buns and bake for 35-40 minutes. The buns will start burning after the 20th minutes, so cover with aluminum foil after the 20th minutes baking time. Remove from the oven and transfer to a wire rack to cool.
8. Bon app!

• Servings : 6
• Course : Main courses
• Recipe Type : Breads, Breakfast, Cakes, Pies and pastry, Easter Recipes, Finger foods, Grains
• Ingredient : Almonds, Butter, Caw-milk, Condensed milk, Crème fraîche, Dry yest, Eggs, Flour, Lemon juice, Milk, Sugar, Vanilla, Yeast