Name: Bostock
Cook time: 2400 s
Total time: 2400 s
Yield: 4 bostocks
Ingredients: For the simple sytup:; 150 gr water; 100 gr sugar; 1 orange, zest and juice; For the almond paste:; 60 gr almond flour; 60 gr sugar; 60 gr butter, softened; 10 gr all purpose flour; 1/2 egg; For the Bostock:; 4 thick slices of challah/brioche; Simple syrup; Almond paste; 1 cup sliced almonds; Powdered sugar

BENGINGI

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Bostock

cook:

40 min

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Sometimes the fanciest things are secretly the easiest. Bostock on challah is proof. Think of it as the lazy almond croissant- same rich almond frangipane, same golden crunch, but without the hours of laminating dough. All you need is yesterday’s challah (or honestly, a fresh loaf if you can’t wait), a quick dip in syrup, a slather of almond paste, and lots of sliced almonds on top. Slide it into the oven and in minutes your kitchen smells like a French bakery, warm and nutty and sweet. It’s the kind of bake that feels impressive when you serve it, but really it’s just challah living its best second life.

4 bostocks

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Ingredients

For the simple sytup:

150 gr water

100 gr sugar

1 orange, zest and juice

For the almond paste:

60 gr almond flour

60 gr sugar

60 gr butter, softened

10 gr all purpose flour

½ egg

For the Bostock:

4 thick slices of challah/brioche

Simple syrup

Almond paste

1 cup sliced almonds

Powdered sugar

Directions

Step 1

Preheat your oven to 400F or 200C.

Step 2

Make the simple syrup: In a small pot, combine water, sugar, orange juice and zest. Bring to a gentle simmer and cook until the sugar has fully dissolved. Pour into a shallow tray and let cool to room temperature.

150 gr water

100 gr sugar

1 orange, zest and juice

Step 3

Make the frangipane: In a bowl, combine the butter and sugar with a spatula until smooth. Add the remaining ingredients and mix until fully incorporated and creamy.

60 gr butter, softened

60 gr sugar

60 gr almond flour

10 gr all purpose flour

½ egg

Step 4

Slice the challah bread into thick slices, about 1 inch each.

4 thick slices of challah/brioche

Step 5

Dip the challah slices into the syrup on both sides for about 10 seconds, until they begin to soak up the liquid but are not completely saturated.

Simple syrup

Step 6

Spread 1–2 tablespoons of almond paste evenly over each slice. Flip each slice paste-side down into the sliced almonds so they stick, then place on a parchment-lined baking tray.

Almond paste

1 cup sliced almonds

Step 7

Bake for 20-25 minutes until golden brown.

Step 8

Sprinkle with powdered sugar and enjoy.

Powdered sugar

Step 9

YASSS!

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