Sugar almond wagon wheel buns

Sugar almond wagon wheel buns

Stacked buns with an almond topping

3½cups flour

30ml oil

30ml condensed milk

30ml melted margarine or butter

5ml salt

1 egg, beaten

375ml lukewarm milk

1pkt instant dry yeast

¼cup crushed almonds

¼cup white/brown sugar


Preheat oven to 180ºC. Spray and Cook a round cake tin.

Cream condensed milk, butter and salt.
Add eggs and milk.
In a separate bowl, sift flour. Sprinkle yeast over and mix through with fingers.
Add liquid mixture to flour. Mix into a soft pliable dough.
Knead for 15-20min until dough is smooth and elastic. Leave dough in large oiled bowl to double in volume.
Divide mixture into half. Shape each half into a sausage and cut into equal sized pieces. Work on a lightly oiled surface.
Shape pieces of dough into a round roll. Shape the dough as follows:
With the piece of dough on the working surface, cup the dough with the palm of your hand in an anti-clockwise direction until smooth well-shaped roll is obtained. Repeat this technique with the rest of the dough.
On completing the shaping of the roll, place each roll next to each other in a prepared round tin.
Brush with beaten egg.
Meanwhile mix almonds and brown sugar and sprinkle buns with this mixture.
Leave to double in size.
Bake at 180ºC for 20min or till done.
Serve as a tea bread with tea and coffee.

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