These Norwegian sweet buns have the most wonderful marzipan filling. This was my Auntie's famous recipe!
My great-aunt was quite a character. She was also an amazing baker and taught me many of her baking secrets. She says these buns helped her find a husband. I’m not sure if Uncle Gunnar was drawn to Auntie because of her buns, but I know this: They sure are tasty. Her secret was adding grated marzipan. When it melts into the dough, it’s just . . . well, try them yourself and see!
Makes 12 buns
2 3⁄4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
1⁄4 cup granulated sugar
1⁄2 teaspoon salt
1 large egg, at room temperature
1 tablespoon active dry yeast
1 cup whole milk, warmed
5 tablespoons cold butter, grated
Vegetable oil for bowl
6 tablespoons (3⁄4 stick) butter, softened
1⁄4 cup granulated sugar
1 tablespoon ground cinnamon
1½ cups (10 ounces) grated marzipan
1 cup slivered almonds, toasted
1 large egg, beaten with
1 tablespoon water
- To make the buns: In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, salt, egg, yeast, and milk and mix well until the dough comes together.
- Knead the dough for about 10 minutes in the mixer or turn it out onto a lightly floured work surface and knead for 15 minutes by hand. If it feels too sticky, add more flour, 1 tablespoon at a time.
- If necessary, turn the dough out onto a lightly floured surface. Add the grated butter, little by little, kneading it into the dough until it is all incorporated and the dough is smooth and elastic.
- Place the dough in a large oiled bowl, cover with a towel, and place in a warm spot. Let rise until doubled, about 1 hour.
- On a lightly floured surface, roll the dough out with a rolling pin into a 12-x-16-inch rectangle.
- To make the filling: Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan, and almonds evenly over the butter.
- Roll the dough up along the long side into a log and cut it into 12 equal pieces.
- Place the pieces on a baking sheet about 1⁄2 inch apart, cover with parchment paper, and let rise in a warm spot for 1 hour, or until doubled in size.
- About 20 minutes before you plan to bake, preheat the oven to 350°F, with a rack in the middle position.
- Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.
- Cool on a wire rack and serve warm.
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