One of my favorite foods in the entire world are almond croissants. Part of what makes them so amazing is the frangipane — that rich, creamy, almond paste filling, layered with flavor. It is truly such a unique delight. Frangipane is also a main ingredient in bostock.
Bostock uses that very frangipane to elevate stale bread into a whole new league. It is traditionally days-old brioche bread that is coated with orange blossom syrup, slathered with frangipane, topped with slivered almonds, and baked to perfection. You can really use any bread as long as you have the foundation of a profound frangipane. Allow me to introduce: bostock buns.
My bostock buns are basically your classic cinnamon bun rolled up with frangipane and berry jam. The bostock beautifully blends with the jam, complementing the almond flavor. Enjoy this treat for breakfast and keep your entire day bright.
for the dough
- 1 cup whole milk, warmed to ~110 degrees Fahrenheit
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons + 1 teaspoon granulated sugar
- 2 eggs
- 3 ½ cups flour (all-purpose or bread flour)*
- 1 ½ teaspoons salt
- 4 tablespoons butter, softened
- 1 tablespoon grapeseed, sunflower, or other neutral oil
for the filling (frangipane)
- 1 cup almonds (or 1 cup almond meal)
- ½ cup granulated sugar
- 1 tablespoon flour
- 6 tablespoons butter
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- ½ cup raspberry, mixed berry, apricot jam or orange marmalade
for the topping
- ¼ cup slivered almonds
- Powdered sugar
*A note about flour: all-purpose or bread flour will both work here but will result in varying textures.
In a saucepan or microwave, heat the milk until it reaches about 110 degrees Fahrenheit. Add the yeast and 2 tablespoons sugar. Mix until the yeast dissolves and let sit for 7 minutes until it starts to bubble.
While the yeast mixture sits, combine the flour, remaining 1 tablespoon sugar, and salt in the bowl of a stand mixer with the paddle. Slowly pour in the yeast mixture and eggs into the flour and mix on low until dough is smooth and shiny, roughly 5 minutes.
Lightly grease a large bowl with a neutral oil like grapeseed or sunflower and place the dough inside. Cover with plastic wrap and let sit 2 hours until it has doubled in size.
Meanwhile, place the almonds and sugar in a food processor and grind until they form a meal. Add the flour and butter and continue to blend until combined. Add in eggs, one at a time and pulse. Add almond extract and orange zest. Set aside.
Once dough has doubled in size, preheat oven to 375°F. Roll out dough onto a floured surface and spread with jam. Spoon frangipane onto dough and spread out.
Starting at the wide side of the dough, roll the dough together, pinching as you go. Pinch the ends and seam. Cut into 8 large buns and place in a rectangular or round baking dish. Sprinkle with slivered almonds.
Bake for 45 minutes until the dough and frangipane are golden brown and the slivered almonds begin to toast. Dust with powdered sugar.
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