Almond Bostock

1. Warm the milk to 100*F and add yeast and pastry flour. Set aside and allow to foam.
2. With a hook attachment mix together salt, sugar and bread flour
3. On low speed incorporate the eggs into the dry mixture
4. Add in the yeast mixture once it has foamed
5. Mix the dough on medium speed for about 10 minutes
6. Slowly begin to incorporate the butter, allowing each inclusion to mix well
7. Once everything is incorporated, mix for about another 10 untill gluten in developed
8. Put in a bowl and proof for about 1-1.5 hours until doubled in size
9. Punch down the dough and shape into the loaf pan
10. Allow another proof before bake
11. Bake at 350*F for 30-40 minutes until done depending on size of loaf
12. Once cooled completely, cut slices.

1. Paddle the softened butter, then add in the sifted powdered sugar and salt.
2. Once sugar and butter and are mixed, add in the almond flour and corn starch to combine
3. Add in the eggs one by one, followed by the rum
4. Allow to set overnight

1. Mix almond flour with sugar #2 and set aside.
2. Make a syrup by mixing all other ingredients together. Then incorporate flour/sugar mixture till combined.
3. Bring syrup to a boil.

1. Soak slices with the syrup while syrup is still warm
2. Freeze the soaked slices so they can firm up to hold the almond cream
5. Once slices set, pipe the almond cream to cover the top of the slice, then cover with AMERICAN ALMOND sliced almonds.
6. Bake at 350*F for about 12-15 minutes until golden.
7. About halfway through baking, dust with dextrose then finish baking for remainder of time.