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1
Make the bread dough using your bread machine's 'dough' program, until the end of the 1st rising!
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2
Put the ingredients in the machine in the order listed.
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3
Make the cookie dough.
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4
Bring the butter to room temperature, add the sugar, then the honey and cream.
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5
Add the egg and mix rapidly so that the batter doesn't separate.
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6
Add the almond flour and mix together.
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7
If the almond flour has lumps, sift it into the batter.
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8
Add the sifted cake flour and fold in (don't mix too much) until it's no longer floury.
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9
Add a few drops of vanilla oil (or vanilla essence if you don't have oil) and mix in.
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10
The cookie dough is done.
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11
Put the cookie dough in a pastry bag or a doubled plastic bag (chill the dough in the refrigerator if making in the summer).
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12
Take out the bread dough after the 1st rising, divide into 8 portions and round off into ball.
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13
Cover with a tightly wrung out moistened kitchen towel and let rest for 10 minutes.
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14
Round off each ball of dough again, re-cover with the moistened kitchen towel and let it rise (2nd rising) until the dough balls hav expanded 1.5 to 2 times their original size.
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15
Preheating the oven to 180C.
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16
When the 2nd rising is done, pipe out the cookie dough from Step 7 in a spiral pattern on top of the bread dough balls.
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17
Bake in the preheated 180C oven for 13 to 15 minutes and they're done!
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18
The buns are very tender fresh out of the oven, so handle them carefully using a spatula etc.
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19
to transfer to a cooling rack.
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20
Let them to cool down - they'll become very crispy!
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21
The bread dough is so tender, you can barely rip it apart with your hands!
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22
It's very finely textured and sweet, and the flavor just makes me happy.
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23
When the buns cool, they become soft and moist, so warm them quickly in a toaster oven to revive the crispiness!
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24
This bread is close to sweet boules.
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25
They are moist and sweet, and you can taste the honey.
