Almond Chocolate Chip Buns

Ingredients

Ingredient notes & substitutions

Mini chocolate chips:

Use mini rather than standard. Full-size chips create gaps in the spiral that stop the layers packing tightly, and they are more likely to push through the dough.

Sliced almonds:

Flat sliced almonds, not slivered or chopped. The wide flat pieces overlap into a scale-like covering, which is what gives the finished bun its distinctive top.

Softened butter:

Added after the yeast has proofed so it enriches the dough without slowing the rise. Fridge-cold butter will not incorporate properly.

Egg yolk wash:

Yolk plus milk gives the deepest golden colour and, more importantly here, the tack that holds the almonds on.

Sifted flour:

Worth doing. It aerates the flour and helps this soft dough come together smoothly without lumps.

Method

1. 1

   Sift the flour into a large bowl and make a well in the centre. Add the yeast, the teaspoon of sugar and 2-3 tablespoons of the lukewarm milk to the well. Stir lightly, cover, and leave 10 minutes until foamy — this tells you the yeast is alive before you commit the rest of the ingredients.

2. 2

   Add the remaining sugar, salt, milk, egg, softened butter and vanilla, and knead to a smooth, soft dough with a dough hook or by hand, about 8 minutes. It should be tacky but not sticky.

3. 3

   Cover and leave somewhere warm for about 1 hour, until doubled in size.

4. 4

   Turn the dough onto a lightly floured surface and roll it into a rectangle roughly 12 by 10 inches and about 1/4 inch thick. Keep the corners square so the pieces come out an even size.

   
5. 5

   Brush the surface with the melted butter and scatter the mini chocolate chips evenly all the way to the edges. Press them lightly into the dough with your palm — loose chips roll out of the seam as you roll the log.

6. 6

   Roll the dough up tightly from the long edge into a log. A tight roll is what produces the close-packed layers you see along the sides of the finished buns; a loose roll bakes into gaps.

7. 7

   Cut the log into 10 pieces, each about 1 1/4 inches wide. Use unflavoured dental floss or a sharp serrated knife — a pressed-down chef's knife squashes the layers shut.

8. 8

   Lay each piece on a parchment-lined sheet ON ITS SIDE, so the spiral faces left and right rather than up. This is the step that gives these their look: the top bakes into a smooth plump dome, and the folded layers with the chocolate between them show along both long edges.

9. 9

   Cover and let rise a second time for 20 minutes, until visibly puffed, while the oven heats to 350°F.

10. 10

    Beat the egg yolk with the milk and brush it over the tops and sides. Press the sliced almonds on generously while the wash is still wet — cover the top surface completely, overlapping the almonds rather than scattering them.

11. 11

    Bake 18-22 minutes, until deep golden. Watch the almonds from around 15 minutes; they colour faster than the dough, and a loose sheet of foil laid over the top will stop them burning while the centres finish.

    
12. 12

    Cool on a wire rack so the bases stay dry, then dust generously with powdered sugar. Best while the chocolate is still soft.

    

Variations to try

• Swap the chocolate chips for chopped dark chocolate, or for a mix of chocolate and chopped hazelnuts.
• Use sliced hazelnuts or pearl sugar on top instead of almonds.
• Add the finely grated zest of one orange to the dough — it works particularly well against the chocolate.
• Brush the warm baked buns with apricot glaze before dusting for a glossy bakery finish.
• Scatter a spoonful of cinnamon sugar over the chips before rolling for a chocolate-cinnamon version.

Storage & make-ahead

Store in an airtight container at room temperature for up to 3 days. Warm for 10-15 seconds in the microwave to soften the chocolate again. To freeze, cool completely, wrap individually and freeze for up to 2 months; thaw at room temperature and refresh in a 300°F oven for 5 minutes. Add the powdered sugar after reheating rather than before freezing.

Frequently asked questions

Why did my buns come out flat like cinnamon rolls?

They were laid cut-side up. Set each piece on its side so the spiral faces left and right — that is what produces the plump domed top and the layers along the edges.

My almonds burned before the buns were done.

Lay a loose sheet of foil over the tray at around the 15-minute mark. The almonds sit highest and take the most direct heat, so they colour well ahead of the dough.

Can I prepare them the night before?

Yes. Shape and set them on the tray, cover tightly and refrigerate overnight. Let them sit at room temperature for 30 minutes before egg washing and baking.

The chocolate chips fell out while I was rolling.

Press them into the buttered dough with your palm before rolling, and leave no more than a thin bare margin at the far edge so the seam can close.

How many does this make?

Ten buns from one log. They are generous, so one each is usually plenty.