Directions
- In a large bowl or the bowl of your stand mixer fitted with a hook attachment, combine 3 ½ cups of flour with the instant yeast and salt. Make a well in the centre and add in the water, milk, honey, vegetable oil, and egg. Stir into a shaggy dough then knead until the dough is smooth and springy, about 4 to 5 minutes, adding more flour as needed.
- Form the dough into a ball and transfer it into a lightly greased bowl. Place a dinner plate over top and place the dough in a warm spot to rise for 1 ½ to 2 hours or until doubled in volume.
- Meanwhile, make the filling by beating together the butter and sugar until well combined. Add in the egg and egg white along with the almond and vanilla extract and beat to combine. Stir in the almond flour, powdered sugar, all-purpose flour, and salt. Set aside.
- When the dough has risen, lightly grease a 9- by 13-inch baking pan with non-stick cooking spray. You can also line the bottom with parchment paper to ensure nothing sticks.
- Punch the dough down and turn it out onto a lightly floured surface. Roll the dough into roughly a 14- by 18-inch rectangle. Evenly spread the almond filling over the dough then, starting with the long side toward you, roll up the dough into a long snake. Cut into 12 equal pieces and arrange the rolls in the prepared baking pan. Loosely cover the pan with plastic and the clean kitchen towel and place the buns in a warm spot for another hour or so until puffy.
- Heat the oven to 375ºF. Uncover the risen buns and bake for 35 to 40 minutes or until golden and springy and the internal temperature reaches 190ºF.
- Meanwhile, prepare the icing by beating together the cream cheese, icing sugar, 2 tablespoons of milk, and the almond extract. If needed, add more milk to reach a thick, drizzly consistency.
- Drizzle the icing over the slightly or fully cooled buns and scatter over the almonds.
