Ah, tosca, that glorious almond praline that beautifully tops almost every baked sweet you can think of! Tosca Cake, in all its simplicity, is one of the most delicious things I know, and I really don’t make it often enough. This time, however, it’s tosca sticky buns and yeasty wheaty goodness!




Tosca Sticky Buns




16 buns




Dough:
250 ml milk
25 g fresh yeast
75 ml sugar
1 teaspoon salt
2 teaspoon cardamom
500-700 ml all-purpose flour
100 g soft butter




Filling:
40 g soft butter
75 ml sugar
1 teaspoon vanilla sugar




Tosca topping:
100 g butter
75 ml sugar
2 tablespoons all-purpose flour
50 ml milk
100 g flaked almonds




To do list:
Crumble yeast into a bowl; add sugar, salt and cardamom.
Heat milk gently to 37 C and pour into the bowl, whisking until the yeast has dissolved.
Add flour, a little at a time, and knead until the dough begins to pull away from the sides of the bowl and no longer sticks to your hand. Knead in butter. Cover the bowl and let rise until the dough has doubled.
Preheat oven to 225 C. Line two 12-hole muffin tins with 16 liners.
Roll dough out to a rectangular (30 x 50 cm or so). Spread with butter and sprinkle on the sugars. Roll the dough up, starting from the longer side of the rectangular.
Cut the roll in 16 pieces. Place the pieces into the muffin tins, cover, and let rise for about 15 minutes.
Bake the buns in the preheated oven for 4-5 minutes – while they are baking, prepare the topping:
Combine all topping ingredients in a saucepan. Bring gently to boil, stirring every now and then; remove from heat as soon as the first few boiling bubbles appear!
Take out the half-baked buns, quickly spread the topping on top, and return to the oven. Continue to bake 6-8 minutes, or until the topping is beginning to turn golden.