Almond Breakfast Pastries

Almond Breakfast Pastries

I love breakfast and I love pastries. That was ever a big secret around here! After the success of using yeast in my Chocolate Chip Sticky Buns I finally decided that if I did it once I could do it again…and again!

Almond Breakfast Pastries

The last two days I’ve made recipes from Scandilicious Baking but it’s really the Nordic Bakery in London that got me interested in Scandinavian baking. There’s more to Scandinavian baking than the cinnamon rolls they sell at Ikea that’s for sure :-p

Almond Breakfast Pastries

This pastry isn’t too sweet and I made double the amount of filling called for in the book and squeezed in as much as possible while rolling it together. After I brushed the pastries with the egg wash and almonds I wrapped up several of them in cling film and froze them. Let them defrost overnight in the fridge and bake in the morning.

Almond Breakfast Pastries

Yield: 15 pastries

Almond Breakfast Pastries



250 ml of milk, lukewarm

1 egg, lightly beaten

85g caster sugar

1 tsp salt

2tsp ground cardamom (I was out so I used some cinnamon)

7g easy dried yeast

500g strong white bread flour

75g unsalted butter, at room temperature

20g flaked almonds


25g ground almonds

25g caster sugar

50g unsalted butter, at room temperature

1 egg, lightly beaten


  1. Pour the milk in a saucepan and heat until lukewarm. Put the egg in a small bowl with a few spoons of the milk and whisk. Pour back into the pan with the sugar, salt and cinnamon and mix well.
  2. Pour the mixture into the bowl of an electric mixer with the dough hook attached. Mix the flour and yeast into a small bowl and slowly add to the milk mixture. Once combined add the butter and knead with the mixer for 5-10 minutes until the dough is elastic and not sticky.
  3. Cover the bowl with a tea towel and place in a warm place for 1 hour or until the dough is doubled in size.
  4. While the dough rises make the filling. Mix the almonds and sugar together Preheat the oven to 200 C.
  5. After an hour punch the dough and place on a lightly floured surface. Knead for a few minutes and then roll out to a 30 x 50cm rectangle.
  6. Spread the butter all over and spread the filling over half (30 x25cm) and fold the other half over on top of the filling. Press together.
  7. Using a knife or pastry cutter make 2cm thick strips 25cm long. Hold the strip in your fingers and twist in opposite directions. Then roughly roll the dough like a snail and press the ends together underneath.
  8. Place on baking trays and cover with a tea towel for 10 minutes. Brush with the egg wash and sprinkle with the almonds. Bake for 10 minutes until golden.

adapted from Nordic Bakery

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