This old recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Recipe Clipping For Swedish Almond Buns

DOUGH FOR THESE easy buns is spooned into muffin cups soon as it’s mixed and baked after it has risen just once.

Swedish Almond Buns

3/4 cup warm water
1 pkg. active dry yeast
1/4 cup sugar
1 tsp. salt
1 3/4 cups unsifted flour
1 egg
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup chopped blanched almonds
3 tbsps. sugar

Measure water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Add 1/4 cup sugar, salt and half the flour. Beat 2 minutes at medium speed on electric mixer or 300 vigorous strokes by hand. Add egg and shortening; blend. Gradually beat in remaining flour until smooth. Mix in 1/3 cup of almonds.

Spoon into greased muffin cups, filling each approximately half full. Combine remaining almonds and 3 tablespoons sugar; sprinkle on tops. Let rise in warm place, free from draft, until doubled in bulk, about 50 to 60 minutes.

Bake in preheated 350-degree oven 20 to 25 minutes or until done.

–Yields 1 dozen.

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One Response to Swedish Almond Buns Recipe Clipping

Published 4 September, 2022 in 2:49 pm

Utterly simple, very tender crumb, wonderful flavour. I simplified further: in 4c measure melt 57g butter, add 178 water, 50 sugar, scant tsp salt, 11g inst yeast, egg, stir well. Add 100 all purpose flour, beat 300 strokes w wooden spoon, add 30g almonds (used some chopped I’d left over & balance sliced), 105 more flour. Spoon 52g in each buttered muffin cup, don’t bother being neat, they’ll dome beautifully during rise. 35g sliced almonds on top (more next time), 45g sugar (too much). 20 min did it. Easy release, 1st one scarfed when too hot ;). Can foresee endless variations of these. 1 bowl, 2 spoons, 1 muffin pan, 1 1/2h !

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