This Is How You Turn Stale, Leftover Burger Buns Into Sweet Breakfast Pastries

Disclaimer: I hate throwing food out, and find great joy out of being able to find recipes that lets me use up scraps and left-overs from other dishes and meals.

Which is why, when coming across this little beauty of a tip, I actually went out and bought a packet of burger buns – just to test if it actually worked (you know, so I’ll be ready for barbeque season when it rolls around).

And boy did it work! I will go as far as saying that this breakfast is pretty much a delicious cross between a doughnut and a danish – which is never a bad thing, no?

Wondering how to make these at home? Here you go?

Ingredients

Leftover burger (or hot dog!) buns

A handful of sliced almonds

Topping:

• 1/4 cup unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 cup almond flour
• 1 large egg, room temperature
• 1/8 teaspoon vanilla extract
• 2 teaspoons all-purpose flour
• pinch salt
Almond Syrup (or, you could just use maple syrup, from the bottle!)
• 1 cup brown sugar
• 1 cup water
• 2 tablespoons honey
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• pinch salt



Instructions

Frangipane Instructions
1. Beat butter and sugar in a medium-sized mixing bowl until light and fluffy.
2. Mix in almond flour.
3. Mix in egg.
4. Mix in the vanilla, all-purpose flour, and salt until just combined.
Almond Syrup Instructions
1. In a small saucepan on medium heat, bring all ingredients to a boil.
2. Remove from heat and let sit until cool enough to touch.
Assembly
1. Preheat oven to 180 C.
2. Split buns into halves and dip each half into almond syrup, flipping the buns to get both sides. Dip long enough to saturate the bread, but not so long that it gets soggy.
3. Spread a thick layer of frangipane on one side of each bun half.
4. Top frangipane with a generous amount of sliced almonds.
5. Place buns on baking sheets lined with parchment paper or silicone mats.
6. Bake for 30 minutes or until buns and almonds begin to brown.
7. Serve immediately

Notes

This recipe yields enough frangipane and syrup for 10 stale hamburger buns or 15 stale hot dog buns. If you have fewer buns to use, you can save the syrup for a few weeks in the fridge.

(Recipe via Cupcakeproject.com)