Almond Cream Brioche Buns
Almond Cream Brioche Buns
Ingredients
For the Brioche Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened
- 1 egg, large
- 1/2 teaspoon salt
For the Almond Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Topping and Glaze
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the warmed whole milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the vanilla extract, egg, and softened unsalted butter to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, stirring with a spatula or wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the almond cream filling. In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the almond flour, egg, vanilla extract, and almond extract until smooth and well combined. Set aside.
⏱️ 10 min
- 6
Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min
- 7
Spread the almond cream filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges.
⏱️ 3 min
- 8
Fold the dough in half lengthwise, bringing the un-filled long edge over to meet the other long edge. Gently press down to seal. You will now have a layered rectangle of dough with filling inside.
⏱️ 2 min
- 9
Using a pizza cutter or sharp knife, cut the folded dough into 12 even strips, each about 1 inch wide. Stack 3 strips on top of each other and cut them into 4-inch segments. Repeat with the remaining strips.
⏱️ 5 min
- 10
Take each stacked segment and gently roll it into a spiral shape, tucking the end underneath. Place each spiral into a greased standard 12-cup muffin tin.
⏱️ 5 min
- 11
Using the back of a small spoon or a wooden pestle, create a small well in the center of each dough spiral. Pipe or spoon approximately 1 teaspoon of the remaining almond cream filling into each well.
⏱️ 5 min
- 12
Sprinkle the sliced almonds generously over the top of each roll. Cover the muffin tin with a clean kitchen towel and let the rolls undergo a second rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 13
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 14
Bake the almond rolls for 18-22 minutes, or until golden brown and puffed up. While the rolls are baking, prepare the glaze by combining 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 22 min•🌡️ 375
- 15
Once the rolls are out of the oven, immediately brush the warm rolls with the prepared sugar glaze for shine and added sweetness.
⏱️ 2 min
- 16
Allow the rolls to cool slightly in the muffin tin before transferring them to a wire rack. Once cooled to warm, dust generously with powdered sugar before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Cream Brioche Buns
Ingredients
For the Brioche Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened
- 1 egg, large
- 1/2 teaspoon salt
For the Almond Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Topping and Glaze
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the warmed whole milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the vanilla extract, egg, and softened unsalted butter to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients, stirring with a spatula or wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the almond cream filling. In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the almond flour, egg, vanilla extract, and almond extract until smooth and well combined. Set aside.
⏱️ 10 min - 6
Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min - 7
Spread the almond cream filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges.
⏱️ 3 min - 8
Fold the dough in half lengthwise, bringing the un-filled long edge over to meet the other long edge. Gently press down to seal. You will now have a layered rectangle of dough with filling inside.
⏱️ 2 min - 9
Using a pizza cutter or sharp knife, cut the folded dough into 12 even strips, each about 1 inch wide. Stack 3 strips on top of each other and cut them into 4-inch segments. Repeat with the remaining strips.
⏱️ 5 min - 10
Take each stacked segment and gently roll it into a spiral shape, tucking the end underneath. Place each spiral into a greased standard 12-cup muffin tin.
⏱️ 5 min - 11
Using the back of a small spoon or a wooden pestle, create a small well in the center of each dough spiral. Pipe or spoon approximately 1 teaspoon of the remaining almond cream filling into each well.
⏱️ 5 min - 12
Sprinkle the sliced almonds generously over the top of each roll. Cover the muffin tin with a clean kitchen towel and let the rolls undergo a second rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 13
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 14
Bake the almond rolls for 18-22 minutes, or until golden brown and puffed up. While the rolls are baking, prepare the glaze by combining 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 22 min•🌡️ 375 - 15
Once the rolls are out of the oven, immediately brush the warm rolls with the prepared sugar glaze for shine and added sweetness.
⏱️ 2 min - 16
Allow the rolls to cool slightly in the muffin tin before transferring them to a wire rack. Once cooled to warm, dust generously with powdered sugar before serving.
⏱️ 10 min