THE HERITAGE COLLECTION
Authenticity is their nourishment
Sol Canyon Kitchen Norwegian Sourdough Almond Buns
Makes 14 buns
Fragrant • Buttery • Delicate • Comforting
Rich homemade almond filling tucked into buttery laminated layers and crowned with toasted almonds.
This recipe is 100% plant-based
I’ve always been drawn to the buns of Northern Europe — the kind you find in quiet Scandinavian kitchens and corner cafés. Not flashy. Not overloaded. Just deeply fragrant, gently sweet, and made with intention.
In Norway and across Scandinavia, buns are part of everyday life. They’re baked for gatherings, for quiet afternoons, for coffee shared at the table. And there is something deeply comforting about the way these cultures embrace fermentation — cultured milk, sour cream, aged butter, naturally leavened breads. Flavor that develops slowly. Nourishment that unfolds over time.
I love almond frangipane. I love Scandinavian buns. Eventually it felt inevitable that I would try to bring the two together.
It took more than one attempt.
I wanted the dough enriched but not heavy. Tender but structured. Fragrant without becoming overly sweet. I wanted it fully plant-based. And I wanted it naturally leavened — not sharp, but gentle. Alive.
There were trays that came out too tight. Others too soft. Some beautiful but not quite balanced.
But that is the craft of dough.
You listen. You adjust. You try again.
Making dough, for me, is a kind of therapy.
If you feel down — make dough.
If you feel inspired — make dough.
If you feel happy — make dough.
It asks for your hands. It asks for patience. It asks you to slow down. And in return, it gives you warmth and something beautiful to share.
The best part of this art is that it doesn’t clutter your home — you get to eat it.
And somehow the making is just as satisfying as the eating.
The sourdough version is the one I return to. I love the overnight fermentation — the way it fits into a natural rhythm. Mix in the late morning. Let time do its quiet work. Shape the next day without rushing.
The fermentation deepens the flavor and adds a subtle complexity that feels completely at home in the Scandinavian spirit that inspired them.
These almond buns are a marriage that makes sense — structured Nordic dough wrapped around a soft, generous almond filling, with clean spirals rising gently in the oven.
They are not the same as the classic Nordic cardamom bun. Those are aromatic and lightly sweet, their beauty coming from the spice and the layered dough itself.
These are something different.
The dough still carries that Nordic spirit — slow fermentation, gentle sweetness, structure and warmth — but inside is something richer, almost pastry-like.
The filling is what transforms them.
Frangipane is one of the quiet luxuries of European pastry. Almonds, butter, and sugar come together into something that bakes somewhere between a filling and a soft confection — aromatic, tender, and deeply satisfying.
And almonds have a scent that almost feels inevitable — warm, creamy, slightly floral, with that unmistakable marzipan note that seems to reach the brain before the tongue even has a chance to taste.
There’s a reason almond pastries are remembered so vividly. Sometimes the aroma alone is enough to make you stop what you’re doing and wander toward the oven.
For these buns, I wanted that almond filling to be generous.
Not a thin little ribbon that disappears into the dough, but enough that every spiral carries some of it. Toasting a small portion of the almond flour deepens the flavor even further, adding a warmth that you may not immediately identify but will certainly taste.
And then, somewhere in the development of these buns, I added one more step.
Before the almond filling ever touches the dough, I spread the dough with a thin layer of butter, sugar, and salt, fold it like a letter, and roll it again.
That changed everything.
The dough develops delicate layers, the butter finds its way between them, and some of that sugar eventually reaches the baking sheet, where it becomes the deeply caramelized bottom that is now one of my favorite parts of the bun.
It was one of those baking discoveries that happens because you keep making something rather than deciding the first version is good enough.
The result is still Nordic in spirit, just expressed differently. The dough carries the quiet strength I love about Scandinavian baking — fermentation, patience, restraint — while the almond filling brings something softer and richer.
They are understated and aromatic.
Not a sugar rush — a pleasure.
And despite all those spirals and layers, once you’ve made them you’ll realize they’re easier than they look. Much of the work is simply waiting. The dough does most of it for you.
Any day you make dough is a good day.
And dough like this — slow, fragrant, layered with butter and filled generously with almonds — has a quiet way of holding you together.
INGREDIENTS
For the Dough
475 g all-purpose flour (about 4 cups; 11.5% protein ideal)
150 g active sourdough starter (100% hydration; about ⅔ cup)
240 g soy milk, room temperature (1 cup)
40 g plain vegan yogurt (about 3 tablespoons)
120 g vegan salted butter, softened (about ½ cup)
90 g cane sugar (about ⅓ cup + 1 tablespoon)
8 g fine sea salt (about 1¼ teaspoons)
½ teaspoon pure vanilla extract
½ teaspoon almond extract
For the Butter Lamination Layer
140 g vegan butter, softened (about ½ cup + 2 tablespoons)
120 g cane sugar (about ½ cup + 1 tablespoon)
1.5 g fine sea salt (¼ teaspoon)
For the Almond Filling
200 g vegan butter, softened (about ¾ cup + 2 tablespoons)
270 g cane sugar (about 1¼ cups + 1 tablespoon)
340 g almond flour (about 3½ cups; for deeper almond flavor, toast 40 g — see Notes)
60 g all-purpose flour (½ cup)
1 teaspoon fine sea salt
75 g almond milk (5 tablespoons)
3 teaspoons almond extract or almond emulsion (1 tablespoon)
½ teaspoon pure vanilla extract, optional but recommended
For Brushing Before Baking
Soy milk, as needed
Small drizzle pure maple syrup
Use just enough to lightly brush the exposed dough before baking.
For the Simple Syrup
30 g cane sugar (about 2½ tablespoons)
30 g water (2 tablespoons)
The simple syrup is brushed lightly over the exposed dough immediately after baking for a soft, glossy finish.
For Finishing
Toasted sliced almonds, as needed
METHOD
Step 1 — Mix the Dough — Dough Day
In the bowl of a stand mixer, combine:
240 g soy milk (1 cup)
150 g active sourdough starter, 100% hydration (about ⅔ cup)
40 g plain vegan yogurt (about 3 tablespoons)
90 g cane sugar (about ⅓ cup + 1 tablespoon)
½ teaspoon pure vanilla extract
½ teaspoon almond extract
Mix briefly to loosen the sourdough starter.
Add:
475 g all-purpose flour (about 4 cups)
Mix on low speed for 1–2 minutes, just until a shaggy dough forms and no dry flour remains.
Cover and allow the dough to rest for 15–20 minutes. This gives the flour time to fully hydrate before adding the salt and butter.
Add:
8 g fine sea salt (about 1¼ teaspoons)
Mix on low speed for 2–3 minutes.
With the mixer running, gradually add:
120 g vegan salted butter, softened (about ½ cup)
Add the butter a few pieces at a time, allowing each addition to incorporate before adding the next.
Increase to medium speed and continue mixing until the dough is fully developed and passes the windowpane test, approximately 10–20 minutes, depending on your mixer.
The finished dough should be smooth, elastic, silky, supple, and only slightly tacky.
Aim for a final dough temperature of approximately 78–82°F (26–28°C).
Step 2 — Bulk Ferment & Refrigerate
Cover the dough and ferment at 74–78°F (23–26°C) for approximately 4–6 hours.
Because this is an enriched sourdough dough containing both butter and sugar, fermentation will naturally be slower than it is with a lean bread dough.
Rather than waiting for the dough to double, look for it to become slightly puffy, smooth and relaxed, with a noticeable lightness developing beneath the surface.
Transfer the covered dough to the refrigerator and cold ferment for 12–18 hours.
The overnight rest develops flavor, strengthens the dough, and makes the enriched dough considerably easier to roll and shape the following morning.
Step 3 — Prepare the Almond Filling
While the dough is bulk fermenting, prepare the almond filling.
For a deeper almond flavor, you may first toast:
40 g of the almond flour (about ⅓ cup + 1 tablespoon)
Spread it on a small baking sheet and bake at 325°F (165°C) for 5–8 minutes, just until fragrant and barely beginning to color.
Allow it to cool completely before continuing.
In a large bowl, combine:
200 g vegan butter, softened (about ¾ cup + 2 tablespoons)
270 g cane sugar (about 1¼ cups + 1 tablespoon)
Mix until smooth.
Add:
340 g almond flour (about 3½ cups), including the toasted portion if using
60 g all-purpose flour (½ cup)
5 g fine sea salt (1 teaspoon)
Mix until evenly combined.
Add:
75 g almond milk (5 tablespoons)
3 teaspoons almond extract or almond emulsion (1 tablespoon)
½ teaspoon pure vanilla extract, optional but recommended
Mix until the filling is thick, smooth, and easily spreadable.
Cover and set aside if shaping the same day, or refrigerate until Bake Day. If refrigerated, allow the filling to soften sufficiently to spread without pulling or tearing the cold dough.
Step 4 — Prepare the Butter Lamination Layer
In a small bowl, combine:
140 g vegan butter, softened (about ½ cup + 2 tablespoons)
120 g cane sugar (about ½ cup + 1 tablespoon)
1.5 g fine sea salt (¼ teaspoon)
Mix until completely smooth and spreadable.
The lamination mixture can be prepared while the dough is bulk fermenting and refrigerated overnight alongside the dough.
On Bake Day, remove it from the refrigerator before the dough so it has time to soften. It should be easily spreadable when you begin laminating while the dough itself remains cold.
Step 5 — Roll & Laminate — Bake Day
Remove the cold dough from the refrigerator and turn it onto a lightly floured work surface.
Do not allow the dough to warm before rolling.
Roll into approximately a:
12 × 18-inch (30 × 46 cm) rectangle
Position the dough with the long side facing you.
Spread the softened butter lamination mixture evenly over the surface, reaching almost to the edges.
Fold the dough like a business letter: bring the left third into the center, then fold the right third over it.
Rotate the dough 90 degrees so the folded edge is on the left, like the spine of a book.
Roll again into approximately a:
12 × 14-inch (30 × 36 cm) rectangle
Step 6 — Fill, Cut & Shape
Spread the prepared almond filling evenly over the dough, leaving only a very small border around the edges.
Using a pizza wheel or dough scraper, cut the dough into:
14 strips, approximately ¾ inch (2 cm) wide
Rather than rolling the entire sheet of dough into one large log and slicing it into rounds, shape each strip individually. This signature Sol Canyon Kitchen method creates beautiful spirals, defined layers, and excellent vertical rise.
Working with one strip at a time, gently begin rolling it while it remains on the work surface.
Roll loosely—just tightly enough to hold the filling and layers together without squeezing the almond filling out.
Finish by tucking the end underneath the bun to secure it.
Arrange the shaped buns on a parchment-lined baking sheet, leaving enough room between them for expansion.
Step 7 — Final Proof
Proof the shaped buns at 75–78°F (24–26°C) for approximately 4–6 hours.
The exact time will depend on the strength of your sourdough starter, the flour you’re using, and the temperature of your kitchen.
Rather than relying solely on the clock, look for buns that are soft, noticeably puffy, and lighter when gently lifted. The laminated layers should also begin to open slightly.
The buns do not need to double in size.
Trust the feel of the dough more than the clock.
Step 8 — Prepare for Baking
Preheat the oven to:
405°F (205°C)
Position the rack in the upper-middle portion of the oven.
Once the oven reaches temperature, allow it to preheat for an additional 10–15 minutes before baking.
For the wash, combine a small amount of:
Soy milk
A tiny drizzle of pure maple syrup
Lightly brush the mixture only over the exposed dough.
For the simple syrup, combine in a small saucepan:
30 g cane sugar (about 2½ tablespoons)
30 g water (2 tablespoons)
Heat just until the sugar has completely dissolved, then remove from the heat and set aside.
Step 9 — Bake
Bake the buns for 8 minutes without convection.
Rotate the baking sheet, turn the convection fan to Low, and continue baking for approximately 8 minutes.
The finished buns should have deep golden-brown ridges, beautifully caramelized edges, and medium-amber bottoms.
The internal temperature should reach approximately:
197–200°F (92–93°C)
If necessary, bake for another 1–2 minutes to deepen the caramelization.
Step 10 — Finish & Cool
While the buns are still hot, lightly brush the exposed baked dough with the prepared simple syrup.
Immediately sprinkle generously with:
Toasted sliced almonds
Leave the buns on the baking sheet for 10–15 minutes. This allows the caramelized bottoms to finish setting before the buns are moved.
Transfer to a wire rack to finish cooling.
These buns are wonderful while still warm, but they become even more beautiful after resting for about an hour. The almond filling settles into the laminated layers while the caramelized bottoms develop their signature buttery chew.
If you can wait that long, you’ll be rewarded.
NOTES
Salt Balance
This recipe is written using salted vegan butter.
If using unsalted vegan butter, increase the salt in the dough to:
10 g fine sea salt (about 1¾ teaspoons)
and add:
1.5 g fine sea salt (¼ teaspoon)
to the butter lamination layer.
For Best Results, Use a Scale
Volume measurements are provided for convenience, but this is an enriched, laminated sourdough dough, and small differences in flour, butter, and liquid can affect the finished buns.
For the most consistent results, I strongly recommend weighing the ingredients in grams.
This is particularly important for the almond flour, which can vary considerably depending on how it is measured by volume.
Signature Lamination
The signature Sol Canyon Kitchen lamination begins by spreading a layer of butter, sugar, and salt over the dough before folding it like a letter and rolling it a second time.
This extra step creates delicate layers, buttery tenderness, and the caramelized bottoms that define every bun in the Sol Canyon Kitchen bun family.
Almond Filling
This filling is intentionally rich, smooth, and generously spread across the dough.
Although inspired by traditional frangipane, it has been adapted for a plant-based kitchen while preserving the buttery almond flavor that makes these buns so comforting.
The filling should be cool but easily spreadable when it meets the cold dough. If it has been refrigerated overnight, allow it to soften before shaping so you can spread it without pulling or tearing the dough.
Toasting the Almond Flour
For an even deeper almond flavor, toast:
40 g almond flour (about ⅓ cup + 1 tablespoon)
Spread it onto a small baking sheet and bake at 325°F (165°C) for 5–8 minutes, just until fragrant and lightly golden.
Allow it to cool completely before combining it with the remaining almond flour.
This small step isn’t essential, but it adds remarkable depth of flavor.
Rolling the Buns
Rather than rolling one large log and slicing it into rounds, each strip is rolled individually.
This signature Sol Canyon Kitchen shaping method creates beautiful spirals, defined layers, better vertical rise, and more even caramelization on the bottoms.
Cold Shaping
The dough is easiest to roll and shape straight from the refrigerator.
Keeping the dough cold helps preserve the laminated layers and makes this rich, buttery dough considerably easier to handle.
The butter lamination mixture and almond filling, however, should be cool but soft enough to spread easily over the cold dough.
Fermentation Expectations
This is an enriched sourdough dough and should not be expected to double during either bulk fermentation or final proof.
Because of the butter and sugar, the rise can be subtle. Instead of looking for a dramatic increase in volume, look for dough that feels softer, slightly aerated, and more relaxed than when it was first mixed.
During final proof, the buns should look puffy and gently expanded, with the layers beginning to open slightly.
Trust the feel of the dough more than the clock.
Bake Surface & Bottom Caramelization
The caramelized bottoms develop as the butter and sugar within the laminated dough melt during baking.
A light-colored baking sheet lined with parchment encourages even browning without over-darkening the bottoms.
Don’t rush them. Deep golden tops and richly caramelized bottoms are part of what makes these buns so memorable.
Traditional Finish
These buns are intentionally served without frosting.
A light brush of simple syrup over the exposed baked dough adds a gentle shine and delicate finish while helping the toasted sliced almonds adhere without overpowering the almond filling.
The Best Time to Eat Them
These buns are wonderful warm from the oven, but they become even more beautiful after resting for about an hour.
This allows the caramelized bottoms to finish setting into their signature buttery chew while the almond filling settles into the laminated layers.
If you can wait that long, you’ll be rewarded.
Freezing
These buns freeze beautifully after baking.
Allow them to cool completely, then wrap well and freeze.
Thaw at room temperature and warm gently before serving.
A Final Thought
Some recipes are wonderful the first time you make them. Others ask you to stay with them for a while.
These buns were the second kind.
They changed a little each time I made them—the dough became softer, the almond filling more generous, the shaping more deliberate, and eventually that extra layer of butter and sugar found its way between the folds. Somewhere along the way, they stopped being simply almond buns and became my almond buns.
I think that is one of the most satisfying parts of baking with sourdough. You learn to pay attention rather than simply follow a clock. You begin to recognize when a dough feels ready beneath your hands, when a filling needs a little more of something, and when an idea you tried on a whim deserves to become part of the recipe forever.
And then there is that first bite: tender sourdough layers, almond filling tucked between the spirals, toasted almonds on top, and those deeply caramelized bottoms with their wonderful buttery chew.
They take time. They ask for patience. They make you wait overnight and then wait again while they proof—and apparently I even ask you to wait another hour after they come out of the oven.
But some things shouldn’t be hurried.
Sometimes the most beautiful bread is the one that teaches you to wait for it.
CONVERSION: INSTANT YEAST OPTION
This recipe is written for natural sourdough fermentation. If you prefer a faster timeline, you can make the same buns with instant yeast.
To Convert
Omit:
150 g active sourdough starter (about ⅔ cup)
Add:
7 g instant yeast (2¼ teaspoons)
Increase the flour to:
550 g all-purpose flour (about 4⅔ cups)
Increase the soy milk to:
300 g soy milk (1¼ cups)
Keep all remaining dough ingredients exactly as written.
Proceed with the same mixing method, including the rest before adding the salt and the gradual incorporation of the softened vegan butter.
The lamination, almond filling, shaping, finishing, and baking method all remain the same.
Fermentation Timeline with Instant Yeast
Bulk ferment the dough at 75–78°F (24–26°C) for approximately 1½–2½ hours, or until it feels soft, slightly puffy, and noticeably aerated.
Shape the buns exactly as directed in the sourdough recipe.
Final proof at 75–78°F (24–26°C) for approximately 1–2 hours, until the buns are relaxed, gently swollen, and visibly puffy.
As with the sourdough version, use the condition of the dough rather than the clock alone to determine when the buns are ready.
Bake exactly as directed.
What to Expect
The instant yeast version will ferment considerably faster than the naturally leavened version and will have a slightly milder flavor.
Compared with the sourdough version, expect the buns to be slightly less tangy, a little more sweet-forward, and somewhat more predictable in their fermentation timing.
The beautiful laminated structure, generous almond filling, caramelized bottoms, and tender enriched crumb remain.
Different fermentation. Same beautiful bun.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.