The smell of fresh-baked breakfast pastries is enough to wake me up and give me the energy to conquer my day! Add to that a steamy cup of coffee and its guaranteed to be a fantastic day! This recipe was born out of a desire to have something for breakfast that is irresistibly delicious, packed with fiber-full whole wheat, fragrant with almond frangipane filling and bursting with fresh raspberries. In additional to all of that, this sweet dough uses only sourdough for leavener, making it easier on your gut. With just a little bit of planning – feeding your starter the day before, mixing the dough (except part of the flour, which is added the next morning), leaving the dough to retard in the fridge overnight (eliminating the need for kneading) you can have fresh breakfast pastries in the morning (or for brunch).
- 100 g. Sourdough starter, fed
- 2 eggs
- 1 teaspoon vanilla extract
- 170 g. warm milk
- ½ teaspoon salt
- 2 Tablespoons honey
- 4 ounces Whole Wheat Flour (I use Hard Red Wheat)
- 4 ounces White Whole Wheat ( I use soft white)
- 70 g. butter, softened
- 5-10 ounces Bread Flour
- 113 g, Butter, softened
- 100 g. powdered sugar
- 100 g. almond meal
- 40 g. flour
- ½ tsp salt
- 2 Eggs
- ½ tsp Almond extract
- ½ cup frozen raspberries, thawed
- ½ cup powdered sugar
- pinch salt
- ¼ cup sugar
- ¼ cup water
- Warm the milk, add butter and honey into it. Add eggs and stir. Make sure the mixture is room temperature before adding the starter. When all the ingredients are warm it will come together better.
- In a mixer bowl with a dough hook attachment combine all of the ingredients.
- Cover and place into the fridge overnight.
- Next morning add 2-6 ounces flour after the dough has been allowed to come to room temperature.
- Let the dough bench rest 20-30 minutes before shaping.
- On a very lightly floured surface roll out the dough to a 18" by 14" rectangle.
- Spread frangipane evenly with an off-set spatula. Sprinkle fresh raspberries and roll up. Pinch the seam.
- Score with a knife or bench knife the desired amount of buns. I made large saucer-sized buns and ended up with 12 total.
- Using an unflavored floss or butchers twine neatly cut through the scored indentations to get similar sized buns.
- Place evenly on a parchment lined, lightly greased pan. Cover with plastic wrap and let proof in a warm place. Mine proofed 1.5 hours in the oven at the bread proof setting.
- Egg wash and sprinkle with appropriate toppings. I sprinkled half of mine with sliced almonds and the other half with streusel.
- Preheat oven to 450 (or 475 if you're at high altitude), bake first 10 minutes on lowest rack then move the pastries to the middle rack for another 5-10 minutes.
- Pastries that are sprinkled with sliced almonds may be brushed with simple syrup and those with streusel may be drizzled with raspberry icing. (Recipes below)
- In a mixer bowl combine softened butter and powdered sugar with a paddle attachment.
- Add eggs and almond extract.
- Add almond meal, flour and salt. Beat to form a creamy mixture.
- Frangipane filling freezes very well.
- Strain the thawed raspberries through a sieve being careful not to force the seeds through. With about ½ cup of raspberries you should get ¼ cup of raspberry puree.
- Using a whisk combine the powdered sugar, pinch salt and raspberry puree to form a smooth icing. If too thin, add more powdered sugar. This icing makes a lovely vibrant (almost) magenta color!
- In a small saucepan combine the sugar and water and stir. Bring to a boil, stir and take off the heat. Can be used immediately to brush on freshly baked pastries for a glossy sheen and a sweet sticky coating. Store any extra in the fridge and add to sweeten cold and hot drinks.
Photo Step-by-Step
Warm the milk, add butter and honey into it.
Add eggs and stir. Make sure the mixture is room temperature before adding the starter. When all the ingredients are warm it will come together better.
In a mixer bowl with a dough hook attachment (or this could be done by hand as well) combine all of the ingredients.
Cover and place into the fridge overnight.
Next morning the dough will be bubbly and spongy.
Add 2-6 ounces flour after the dough has been allowed to come to room temperature.
Let the dough bench rest 20-30 minutes before shaping.
On a very lightly floured surface roll out the dough to a 18″ by 14″ rectangle.
Spread frangipane evenly with an off-set spatula. Sprinkle fresh raspberries and roll up. Pinch the seam.
Score with a knife or bench knife the desired amount of buns. I made large saucer-sized buns and ended up with 12 total.
Using an unflavored floss or butchers twine neatly cut through the scored indentations to get similar sized buns.
Place evenly on a parchment lined, lightly greased pan.
Lightly oil the bottom of a measuring cup or glass and use it to press down on each bun to flatten them evenly.
Cover with plastic wrap and let proof in a warm place. Mine proofed 1.5 hours in the oven at the bread proof setting.
Egg wash and sprinkle with appropriate toppings. I sprinkled half of mine with sliced almonds and the other half with streusel.
Preheat oven to 450 (or 475 if you’re at high altitude), bake first 10 minutes on lowest rack then move the pastries to the middle rack for another 5-10 minutes.
Pastries that are sprinkled with sliced almonds may be brushed with simple syrup and those with streusel may be drizzled with raspberry icing.
Frangipane Filling Step-By-Step
In a mixer bowl combine softened butter and powdered sugar with a paddle attachment.
Add eggs and almond extract.
Add almond meal, flour and salt. Beat to form a creamy mixture.
Frangipane filling freezes very well.
Raspberry Icing
Strain the thawed raspberries through a sieve being careful not to force the seeds through. With about 1/2 cup of raspberries you should get 1/4 cup of raspberry puree.
Using a whisk combine the powdered sugar, pinch salt and raspberry puree to form a smooth icing. If too thin, add more powdered sugar. This icing makes a lovely vibrant (almost) magenta color!
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