If you’ve a little time over the festive season, these clementine and almond buns are a delicious seasonal treat. Citrus is coming into its own just now, and zesty clementines pair beautifully with sweet, nutty marzipan. The clementine buns have a marzipan filling and clementine drizzle, topped with toasted flaked almonds. To make them, you will need:
For the dough:
130g plain flour
120g strong flour
180ml whole milk
5g fast action dried yeast
Zest of one clementine
For the filling:
75g soft brown sugar
150g marzipan, grated.
For the topping:
Juice of one clementine
Enough icing sugar to make a thick water icing – I used 100g, but depends how juicy your clementine is!
20g toasted flaked almonds
First, make the dough. Combine the ingredients in the bowl of a stand mixer and knead for ten minutes. Leave the dough to rise for an hour, or until doubled in size. Alternatively, you can leave it in the fridge overnight to slow down the prove.
Next, make the filling. Cream the butter and sugar. Roll out the dough into a large rectangle, about half a centimetre thick. Spread the filling over the surface in an even layer, then sprinkle with the grated marzipan.
Roll the long end upwards into a tight spiral, pressing the end to seal. Chop into 2 centimetre rounds and place in a lined baking tin a little apart.
Prove for at least half an hour, until doubled in size again. Preheat the oven to 170C Fan. Bake for 20 – 25 minutes, until golden brown. Remove from the oven. While the buns are still warm, glaze with a little warmed golden syrup for added shine and stickiness.
Make a thick water icing with the clementine juice and drizzle over the buns. Sprinkle with toasted almonds and serve.
Recipe by me. Click here for more clementine recipes.