For this recipe I was inspired by the Galette which is puff pastry stuffed with almond paste.
You will need:
100 g (1/2 cup) almond powder
75 g (1/3 cup) sugar
3 tbsp butter at room temperature
(500 g) 3.5 cups flour
1 cup coconut milk or whole milk
1 package dry yeast
60 g (4 tbsp) of room temperature butter
1/4 cup sugar
1/2 tsp salt
Pour the dry yeast into warm milk + 1/2 tsp sugar. Let the yeast get activated for 5 to 10 min.
In a standing mixer beat the egg, sugar and butter. Add the yeast, flour and salt. Mix at slow speed for 4 minutes.
Then continue mixing again at medium speed for 3 minutes.
Wet your hands and a surface with water, then knead the dough a couple of times.
Spray some cooking spray in a bowl and transfer the dough to it.
Roll the dough unitl 1/2 inch thick. Spread the almond past on the top. Then roll up like a jelly roll.
Cut into 3 inch pieces. Put the pieces side by side into a baking pan. Brush with egg yolk.
Bake at 375 for 30 minutes