Page 51 - Disney Frozen

6 tablespoons 1 egg yolk almond filling
(85 grams) butter, cut
into small cubes 1 tablespoon heavy ¾ cup (225 grams)
cream almond paste
1 teaspoon vanilla
extract (vanilla essence) cup (80 millilitres)
whole milk
1 cup (240 millilitres)
heavy cream 1 teaspoon vanilla
extract (vanilla essence)

Confectioners’ sugar
(icing sugar) for
dusting

1 Line two baking sheets with parchment paper and butter a large bowl.

2 make the dough: In a small saucepan over medium heat, combine the milk
and butter. Cook until the butter melts and the milk is warm but not hot to the
touch; it should be about 115°F (45°C) on a candy thermometer. Transfer to the
bowl of a stand mixer fitted with the paddle attachment and add the granulated
sugar and yeast. Stir to combine and let rest until foamy, about 5 minutes.
3 Add the egg, 2 cups (180 grams) of the flour, the baking powder, cardamom,
and salt and mix on low speed until the dough just comes together.

4 Switch to the dough hook and, with the mixer on low speed, add ½ cup
(70 grams) of the flour. Slowly add up to ½ cup (70 grams) more flour, as
necessary, until the dough is smooth. Raise the speed to medium and knead
for 2 minutes, until the dough is smooth and elastic.
5 Turn the dough out onto a lightly floured work surface. Fold the dough over
onto itself a few times to incorporate air, and form into a ball. Put the dough
into the buttered bowl, flip over so the ball is greased on all sides, and cover

continued . . .

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