Wheat Bun with Passion Fruit and Almonds

Here's how:

• 1

  Combine all the ingredients in a stand mixer. Mix on low speed for 6 minutes, then increase the speed and mix on high for another 5 minutes. 

• 2

  Check to see if the gluten has developed properly by doing the following: Take a piece of the dough, roll it into a ball, and gently stretch it to check its elasticity and the gluten strands. A good dough is elastic and does not tear when stretched; you should be able to see through the dough without it tearing. 

• 3

  Roll out the dough a little and place it on a baking sheet lined with parchment paper. Cover it with plastic wrap and refrigerate for about 1 hour. It also works great to leave the dough covered in the refrigerator overnight.  

• 4

  Make the almond filling:

  Mix the almond paste with a whisk, adding a little butter at a time until there are no lumps. Then add the sugar and mix until the mixture is smooth. 

• 5

  Roll out the dough until it is about 1 cm thick and about 50×50 cm wide. 

• 6

  Spread the almond filling over the entire surface of the dough, then roll it up. 

• 7

  Cut the rolls so that they weigh about 80 g each, and place them on a baking sheet, leaving plenty of space between them. Let them rise until they’ve almost doubled in size. 

• 8

  Press your finger into the center of the bun and fill it with passion fruit cream. Preheat the oven to 200 °C.

• 9

  Bake the buns for about 9 minutes, until they're nicely browned. Brush the buns with the egg mixture as soon as you take them out of the oven.