White Chocolate Buns with Almonds are soft bread filled with a simple white chocolate cream inside then garnished with crisp almonds.
Here is the thing: my eldest daughter rarely likes any bread I bake. There are some exemptions like the Finnish Blueberry Buns and a few more that I can’t remember but these? these white chocolate buns are one of the few things she devoured to my surprise.
Perhaps it is the white chocolate filling. Perhaps it is the intricate shape of the buns. But whatever the reason, I am a happy mama when she likes something that I make.
White chocolate buns are a product of my curiosity, wondering how on earth those pretty spiral/braided buns are formed. And mine don’t look exceptional at any extent, but I know that with practice (you and) I can make it better-looking next time.
The White Chocolate Filling
What other filling is perfect for such pretty buns than white chocolate? Cream cheese, white chocolate and condensed milk combine into one luscious filling to be spread on the buns.
The filling gives the perfect note of sweetness and richness, giving the buns a delicious surprise that awaits my little consumer.
(Please note that the chocolate cream does not necessarily have to be smooth and lump-free. Aim to melt the white chocolate, along with the cream cheese, oil, and condensed milk but lumps of cream cheese are okay and definitely welcome. It is somewhat a runny, fluid mixture that sets a bit upon cooling. So definitely let it sit before using).
How to Make White Chocolate Buns?
- In a large mixing bowl sprinkle yeast over the warm water. The temperature of the water should be within the range of 105-115 F. Hotter than that, you risk killing the yeast.
- Let the mixture stand for about 5 minutes, or until foamy. Add the milk, 1 egg, butter, sugar and salt. Stir everything well with a wooden spoon.
- Add 3 cups of flour, one cup at a time, stirring well after each addition. Add just enough of the remaining flour as you keep stirring until the dough gathers into a shaggy ball in the center of the bowl. Reserve remaining flour for kneading and dusting your work surface.
Turn the dough over on a lightly floured board. Knead the dough until it is smooth and elastic and can stretch thinly. As you knead, you may need to sprinkle additional flour bit by bit to help with the stickiness of the dough.
Shape the dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours or until the dough has doubled in size.
New to kneading? Check out my How to Knead Bread Dough Video.
Once the dough has risen, gently deflate it in a lightly floured board. Divide it into 10-12 portions.
How to Shape the White Chocolate Buns?
- Flatten or roll a portion into a roughly 7×4 inch rectangle or oval. Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval.
- Roll the left edge of the dough over just to cover the filling.
- Using a knife, cut the remaining unrolled portion of the dough into 1/2 inch strips.
- Roll the dough completely to form a log.
- Join the ends of the log together to form a circle. Pinch the edges together to seal. (See the photo instruction on the post to help with forming the buns)
Repeat the assembly with the rest of the dough portions. Arrange the formed buns on a large baking tray.
Let the buns rise once more, covered loosely with a towel, for 1 hour or until puffy and doubled in size.
Once risen, brush the buns with beaten egg. Bake at 350 F for 18-25 minutes, or until the buns are lightly golden. To finish the bread, brush it with a simple sugar glaze.
Combine water and sugar and stir until the sugar is dissolved. Brush the surface of the baked buns generously. This will not only give the buns a sweet note, but also a nice sheen on the surface.
Add almond slices over the buns, tucking them in the creases and corners of the bread. These are best served warm. for leftovers, re-heat briefly in the microwave for 20-25 seconds at a time. Enjoy shaping, and eating!
Other Delicious Bread You Can Try:
- Milk Bread
- Honey Buns with Honey Cream Filling
- Japanese Condensed Milk Bread
- Chocolate Walnut Bread
- Sweet Beehive Buns
- Whole Wheat Cinnamon Buns
- Mini Cinnamon Buns with Coffee Icing
- Brioche Bread Ring
- Brioche Braid
- Coconut Bread
- Coconut Buns with Milky Sweet Filling
- No-Knead Mallorca Bread
- Pineapple Buns
White Chocolate Buns with Almonds
White Chocolate Buns with Almonds are soft bread filled with a simple white chocolate cream inside then garnished with crisp almonds.
Ingredients
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 105-115 F
- 1 large egg
- 1/4 cup softened butter unsalted
- 1/4 cup sugar
- 1 tsp salt
- 3 cups plus 3/4 cup all-purpose flour
- 1 large egg beaten, egg wash
For the White Chocolate Filling
- 1/2 cup softened cream cheese
- 1 cup white chocolate
- 2 tbsp condensed milk
- 1/2 tbsp canola oil
For Finishing the Buns
- 2 tbsp water
- 3 tsp sugar
- 1/4 cup sliced roasted almonds
Instructions
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In a large mixing bowl sprinkle yeast over the warm water. Let the mixture stand for about 5 minutes, or until foamy. Add the milk, 1 egg, butter, sugar and salt. Stir everything well with a wooden spoon.
-
Add 3 cups of flour, one cup at a time, stirring well after each addition. Add just enough of the remaining flour as you keep stirring until the dough gathers into a shaggy ball in the center of the bowl. Reserve remaining flour for kneading.
-
Turn the dough over on a lightly floured board. Knead the dough until it is smooth and elastic and can stretch thinly. Add more flour sparingly as needed to help with the stickiness while you knead. Shape the dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours or until the dough has doubled in size. Meanwhile, prepare the white chocolate filling (see instructions below).
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Once the dough has risen, gently deflate it in a lightly floured board. Divide it into 10-12 portions. Flatten or roll a portion into a roughly 7x4 inch rectangle or oval. Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval. Roll the left edge of the dough over just to cover the filling. Using a knife, cut the remaining unrolled portion of the dough into 1/2 inch strips. Roll the dough completely to form a log.
-
Join the ends of the log together to form a circle. Pinch the edges together to seal. Repeat with the rest of the dough portions. Arrange the formed buns on a large baking tray. (See the photo instruction on the post to help with forming the buns) Let the buns rise once more, covered loosely with a towel, for 1 hour or until puffy and doubled in size.
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Once risen, brush the buns with beaten egg. Bake at 350 F for 18-25 minutes, or until the buns are lightly golden. To make the finishing syrup, combine water and sugar and stir until the sugar is dissolved. Brush the surface of the baked buns generously with the simple syrup. Add almond slices over the buns, tucking them in the creases and corners of the bread. Serve warm.
To Make the White Chocolate Filling
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Combine softened cream cheese, white chocolate, canola oil and condensed milk in a medium saucepan. Melt the mixture over low-medium heat until it is fluid. Ler the mixture cool completely. This can be made up to two days ahead. The filling should be cold upon using so it is not too runny when you spread it on the dough.
Recipe Notes
- See the photo instruction within the post as a guide for forming and shaping the buns.
- The filling should be cold upon using so it is not too runny when you spread it on the dough.
- The chocolate cream does not necessarily have to be smooth and lump-free. Aim to melt the white chocolate, along with the cream cheese, oil, and condensed milk but lumps of cream cheese are okay and definitely welcome. It is somewhat a runny, fluid mixture that sets a bit upon cooling. So definitely let it sit before using.
Lovely!
Thank you so much!