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5 from 4 votes

Hamburger and Hot Dog Bun Bostock

Leftover hamburger buns and leftover hot dog buns can be used for sandwiches, but why do that when you can turn them into a breakfast pastry that is a cross between a doughnut and a danish?
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: bostock, bostock recipe, leftover buns
Servings: 20 servings
Calories: 218kcal
Author: Stef


Frangipane Ingredients

  • 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 Ingredients

  • 1 cup brown sugar
  • 1 cup water
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • pinch salt

Bostock Ingredients

  • stale hamburger buns or stale hot dog buns
  • 1-2 cups sliced almonds


Frangipane Instructions

  • Beat butter and sugar in a medium-sized mixing bowl until light and fluffy.
  • Mix in almond flour.
  • Mix in egg.
  • Mix in the vanilla, all-purpose flour, and salt until just combined.

Almond Syrup Instructions

  • In a small saucepan on medium heat, bring all ingredients to a boil.
  • Remove from heat and let sit until cool enough to touch.

Assembly Instructions

  • Preheat oven to 350 F.
  • 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.
  • Spread a thick layer of frangipane on one side of each bun half.
  • Top frangipane with a generous amount of sliced almonds.
  • Place buns on baking sheets lined with parchment paper or silicone mats.
  • Bake for 30 minutes or until buns and almonds begin to brown.
  • Serve immediately or store in covered containers and toast to warm just before serving.


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 refrigerator (it's great for cocktails!). The extra frangipane can also be saved in the refrigerator for a week or so or it can be frozen for a few months.


Calories: 218kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 166mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 86mg | Iron: 1.5mg