Sugared buns


  • 500 gr. sheep or milk butter
  • 350gr. chopped almonds
  • about 800 gr. soft flour 
  • 110 gr. icing sugar
  • 50 ml. cognac
  • 50 ml. lye (optional)
  • 1 egg
  • 2 egg yolks
  • ½ tsp lemon zest
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • 2 vanilla capsules
  • powdered sugar for dusting

How to do

  1. The dough:

    Roast almond, baked at 160 ° C for 5 minutes in air.

    In mixer, beat the butter, vanilla and 110 gr. of icing until white and fluffy very well!

  2. Add the almond.

    Add the eggs and 2 tablespoons of flour.

    Add the soda in cognac, mix them and add them to the mixture along with lye, nutmeg and lemon zest.

  3. We stop beating and we add the flour. We knead the mixture until it forms to a fluffy buttery dough, that will not stick to our hands!
  4. How to fold the perfect buns:

    Shape the buns into round shaped or with a shaped cutter, cut the buns in the desired shape by opening a sheet of thickness 1-1.5 cm.

  5. The dough for sugared buns should have a weight:

    Small size: 6 gr.

    Medium size: 10 gr.

    Large size: 18 gr.

  6. The baking:

    We place the big sugared buns in a nonstick baking sheet and bake them for 35 minutes at 170 ° C. The small buns bake them for 25 minutes.

  7. How we will sprinkle them with powdered sugar:

    Once we get the buns out of the oven, we leave them on grill for 6-7 minutes.

    Then we lay a thick layer of sieved powdered sugar in a pan. Put the buns in sparse row and sprinkle them with powdered sugar.

    We leave this way the buns, until come out of the oven the next.

    Finally put the powdered sugar in a bowl, dip them again, shake them and place them on a platter!

Good luck!