- 1/3 cup warm milk
- 2-1/2 tsp active dry yeast (1 packet)
Sprinkle yeast on milk, add a pinch of salt and let proof for 10 minutes
In a mixer bowl, put
- 3-1/2 cups flour
- 1/3 cup white sugar
- 1-1/2 tsp salt
Mix well and then add the yeast and 5 whole eggs
When all is blended, start adding
- 2 sticks (8 oz) of softened butter, 1 tbsps at a time.
Keep mixing for 8-10 minutes on mixer.
Then, remove and place in greased bowl and cover and let rise for 1-1/2 – 2 hours.
In a food processor, put
- 3-1/2 oz blanched almonds
- 1/3 cup cinnamon sugar
Blend well until all almonds are ground. Then add
- 5 tbsps soft butter
- 1 egg yolk
Blend until all well mixed – set aside.
After dough has risen, turn out onto a floured table or board and roll into a large rectangle about 1/2″ thick
Spread frangipane all over dough
Lay sliced pears (from a 29 oz can of pear halves, that have been drained, dried and sliced thin) all over dough
Roll up dough – cut into 12 pieces
Put into buttered pans or in paper cups – cover and let rise for about 40 minutes
Bake at 350 for about 33-40 minutes or until browned and toothpick comes out clean. – Cool completely
In a pot, melt
- 1/4 cup (2 oz) of butter
- 1/2 cup brown sugar
- 1/3 cup heavy cream
Mix well and bring to boil – remove and let cool 5-6 minutes
Then add 1-1/2 cups of confectioners sugar and blend well.
Frost buns with the icing and then top with more chopped almonds.