2.21.2014

Almond Brioche Buns



I count myself blessed that I love nuts so much and ever more blessed that I don't have nut allergies of any kind.  Whew!  

When my daughter was only three years old, I gave her a thick slice of banana nut bread just loaded with big walnuts.  I saw her picking out the walnuts and eating them first saying "good nuts, mom, good nuts".  I taught her so well.  

One year for her birthday cake she wanted a giant "Almondine" cake from a local bakery.  




Almond filled, flavored, and topped anything is divine.  So why not fill Brioche dough with almond cream?  

Did I happen to mention in my last post how versatile Brioche dough is?  Combine a buttery, soft brioche dough with almonds and you have one amazing pastry.




You will need:

1 batch Brioche dough, remove from refrigerator and let rise for 2 hours
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (180g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

An additional egg for brushing tops
slice almonds for garnish
powdered sugar (confectioners)




In the bowl of a food processor fitted with a metal blade, process the almonds.







Add sugar.




Process until the the sugar and almonds are mixed well.




Add the flour and cornstarch.




Add the egg.




Add the softened butter.




Add the vanilla extract.




Process until all the ingredients are blended into a creamy consistency.  Set aside.




Roll out brioche dough that has sat at room temperature for 2 hours into a large rectangle.  About 18 x 10-inches.




Spread the almond cream on top of the dough.







Generously butter 18 muffin tins because these babies are going to stick!  You will need to butter enough for 18 - 20 buns.




Cut the dough into 1 to 1 1/2-inch strips.




Roll up the strips of dough.  I know what you are thinking.  Why doesn't she just roll the dough like a jelly roll and slice it?  Well...I kind of like the look of the edges of the dough after rising if I roll them like this.




You can  use these cute little baking cups if you want.  I like to give them a spray with non-stick spray first. Place them on a baking sheet to bake.

You can purchase these paper cups called Panettone papers through King Arthur flour.




Cover and let rise for 1 hour or until the dough feels like a marshmallow when pressed.




Beat an egg well then brush the tops.




Sprinkle with sliced almonds.




Bake in a preheat 350 degree F (176 degree C) for  18-22 minutes or until golden brown.




Remove from oven and immediately remove from pans to prevent sticking.




Thank goodness I lined my baking sheet with parchment paper because the almond cream oozed out.




Sift a bit of powder sugar over the tops to give them a dusting of snow.




They taste as amazing as they look.











Almond Brioche Buns

1 batch Brioche dough, remove from refrigerator and let rise for 2 hours
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (180g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

An additional egg for brushing tops
slice almonds for garnish
powdered sugar (confectioners)

The the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground.  Add sugar and continue to process until mixture resembles sand.  Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract.  Process until creamy and smooth.

Once the dough has risen for 2 hours, roll into a large 18 x 10-inch rectangle.  Spread the almond cream over the top of the dough.  Cut dough into 1 to 1 1/2-inch strips.  Roll up each strip and place in buttered muffin tins or baking paper cups.  Cover and allow to rise for 1 hour or until the dough feels like a marshmallow while lightly pressed.  Bake in a preheated 350 degree F (176 C) oven for 18-22 minutes or until golden brown.  Remove from oven and immediately removed from muffin tins to prevent from sticking.  Makes 18 - 20 muffin size buns.



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15 comments:

  1. I'm sorry to all of you who made comments. I inadvertently deleted them. What was I thinking...seriously?

    Thank you for your kind comments.

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  2. Here's a new comment to read to thank you for this gorgeous sounding and looking almond brioche recipe! The individual ones are just lovely!

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    1. Why thank you Sandra. I hope you try them someday. They haunt me until they are gone.

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  3. These are gorgeous! A seriously beautiful dessert. I love almonds, but have never done much with them outside of eating them as a snack! I can't wait to try this.

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    1. Thank you, Chelsea. Almond anything is amazing.

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  4. These look like my own personal heaven!! GORGEOUS!!! I can't wait to make them!!

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    1. Hi April. I hope get the chance to try them. They are addicting.

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  5. I have been making your crusty bread with various herbs and flavors, and it is a huge hit, gone within a couple days. I was looking for almond bread, my family loves nuts like you, but almonds are our favorite. I found this recipe and they are gorgeous. I can't wait to make them.

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    Replies
    1. Almonds are the best! I hope you try them sometime. Thanks for your comment. Happy baking.

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  6. Hi Janet, Thanks for the recipe. I couldn't resist not to make them after looking at your lovely pictures. I just made a batch of these lovely almond brioche buns and already ate two :-) They were excellent, buttery bun with oozing divine almond cream..hmmmmm hmmmm good. we r having a snow storm here and everybody loves it...and going for seconds. I need to make a another batch asap!

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    Replies
    1. It's the almond...right? Amazing stuff. Thank you for sending me such a fun comment.

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    2. I made 2 more batches since. Today went to buy more almonds... my goodness, I am not the only one addicted to it, my whole family! Thanks again for the recipe and the pictures. They are very inspiring. I knew they would be great, the minute I saw the pictures :-)

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    3. I can't make them any more because I eat every last one. They are delicious and I'm so happy your love them. Keep on baking!

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  7. Hi Janet,
    I am totally salivating! How far in advance could I make them? Or could I freeze them if I want to make them on Friday but serve them on Sunday?

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    Replies
    1. They freeze great. You can freeze for a week. After thawing they can be reheated in a 300F oven for about 5-7 minutes. They will taste fresh and fabulous.

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