Gluten-Free Apple Brioche Buns
Gluten-Free Apple Brioche Buns
Ingredients
For the Gluten-Free Brioche Dough
- 2 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk, 105-115°F
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Almond Frangipane
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
For the Apple Topping
- 2 medium red apples, such as Honeycrisp or Fuji, thinly sliced
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds
For the Glaze and Garnish
- 1 large egg, for egg wash
- 1 tablespoon water or milk, for egg wash
- 1/4 cup apricot jam
- 1 tablespoon water, for thinning jam
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the gluten-free flour blend, remaining granulated sugar, eggs, softened butter, and salt to the yeast mixture. Using the dough hook attachment, knead on low speed for 5-7 minutes until a soft, slightly sticky dough forms. The dough will be softer than traditional brioche.
⏱️ 10 min
- 3
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the almond frangipane. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and almond extract until well combined. Gradually mix in the almond flour until smooth. Transfer to a piping bag fitted with a round tip, or a Ziploc bag with a corner snipped off.
⏱️ 10 min
- 5
Prepare the apples by thinly slicing them. Toss the apple slices with lemon juice to prevent browning.
⏱️ 5 min
- 6
Once the dough has risen, gently punch it down and divide it into 4 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, leaving space between each bun.
⏱️ 10 min
- 7
Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 9
In a small bowl, whisk together the egg and 1 tablespoon of water or milk for the egg wash. Gently brush the tops and sides of the risen buns with the egg wash.
⏱️ 5 min
- 10
Using the back of a spoon or your fingers, create a deep indentation in the center of each bun. Pipe or spoon a generous amount of almond frangipane into each well, creating a decorative wavy pattern if desired.
⏱️ 5 min
- 11
Arrange the thinly sliced apple pieces on top of the frangipane in each bun, fanning them out. Sprinkle the sliced almonds around the edges of the buns.
⏱️ 5 min
- 12
Bake for 20-25 minutes, or until the buns are golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 13
While the buns are baking, prepare the glaze. In a small saucepan, gently heat the apricot jam with 1 tablespoon of water over low heat until it loosens and becomes brushable. Strain through a fine-mesh sieve for a smoother glaze, if desired.
⏱️ 5 min
- 14
Once the buns are out of the oven, immediately brush the warm buns with the apricot glaze for a shiny finish.
⏱️ 2 min
- 15
Let the buns cool slightly on a wire rack. Just before serving, dust generously with powdered sugar. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Apple Brioche Buns
Ingredients
For the Gluten-Free Brioche Dough
- 2 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk, 105-115°F
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Almond Frangipane
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
For the Apple Topping
- 2 medium red apples, such as Honeycrisp or Fuji, thinly sliced
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds
For the Glaze and Garnish
- 1 large egg, for egg wash
- 1 tablespoon water or milk, for egg wash
- 1/4 cup apricot jam
- 1 tablespoon water, for thinning jam
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the gluten-free flour blend, remaining granulated sugar, eggs, softened butter, and salt to the yeast mixture. Using the dough hook attachment, knead on low speed for 5-7 minutes until a soft, slightly sticky dough forms. The dough will be softer than traditional brioche.
⏱️ 10 min - 3
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the almond frangipane. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and almond extract until well combined. Gradually mix in the almond flour until smooth. Transfer to a piping bag fitted with a round tip, or a Ziploc bag with a corner snipped off.
⏱️ 10 min - 5
Prepare the apples by thinly slicing them. Toss the apple slices with lemon juice to prevent browning.
⏱️ 5 min - 6
Once the dough has risen, gently punch it down and divide it into 4 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, leaving space between each bun.
⏱️ 10 min - 7
Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 9
In a small bowl, whisk together the egg and 1 tablespoon of water or milk for the egg wash. Gently brush the tops and sides of the risen buns with the egg wash.
⏱️ 5 min - 10
Using the back of a spoon or your fingers, create a deep indentation in the center of each bun. Pipe or spoon a generous amount of almond frangipane into each well, creating a decorative wavy pattern if desired.
⏱️ 5 min - 11
Arrange the thinly sliced apple pieces on top of the frangipane in each bun, fanning them out. Sprinkle the sliced almonds around the edges of the buns.
⏱️ 5 min - 12
Bake for 20-25 minutes, or until the buns are golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 13
While the buns are baking, prepare the glaze. In a small saucepan, gently heat the apricot jam with 1 tablespoon of water over low heat until it loosens and becomes brushable. Strain through a fine-mesh sieve for a smoother glaze, if desired.
⏱️ 5 min - 14
Once the buns are out of the oven, immediately brush the warm buns with the apricot glaze for a shiny finish.
⏱️ 2 min - 15
Let the buns cool slightly on a wire rack. Just before serving, dust generously with powdered sugar. Serve warm or at room temperature.
⏱️ 5 min