You might think of scones as something loaded with sugar and butter, but I wanted to give them a little healthy twist.
So I swapped out the butter for almond butter, and the sugar for maple syrup and the results were amazing!
These rolls are incredibly moist and have a great texture and flavor.
Plus, they’re made with a decent amount of whole wheat flour, which adds to the texture and flavor.
It’s the perfect combination if you ask me.
At first glance, these buns might look intimidating, but I promise it’s pretty easy.
I’ve included a picture guide with the recipe to make it even easier, so folding and twisting the buns will be a breeze.
Twisted Buns w. Almond & Cinnamon
Twisted buns Sweet & Savoury
- 8 large buns
- 50 g butter or coconut oil
- 250 ml lukewarm milk
- 250 g whole flour
- 250 g refined flour
- 1 egg
- 25 g active yeast
- 50 g sugar
- 1/2 tsp vanilla
- 1/2 tsp cardamom
- 1.5 tsp salt
- 5 tbsp almond butter
- 1 tbsp cinnamon
- 3 tbsp maple syrup
- Dissolve yeast in the lukewarm milk and whisk in the egg. Add the dry ingredients and knit the dough thoroughly for a couple of minutes (if you have a machine let it run for 5 min). Add soft butter to the dough and keep knitting until it is mixed into the dough and it has a smooth silk like surface.
- Place the dough on a floured surface. Roll it out into a rectangle of approx. 40 x 20 cm. Spread out the filling on to the entire surface including the edges. Fold the dough, first 1/3 from the long end, and 1/3 from the other long end, so you end up with 3 layers. Roll the dough back out a little to approx. 20 x 20 cm. Now cut the entire dough out into long pieces of 2,5 cm thickness. Twist each piece up to 7-8 times. Roll up the twisted dough into a little bun around 3 of your fingers, and make sure to tuck in the with your fingers. Place each twisted bun with fairly good space between them on a lined baking sheet. Let the buns set for 1-2 hours. Brush the buns with whisked egg and bake for 10-15 min at 200 C.