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You are here: Home / Recipes / Breads and Rolls / Almond Brioche Buns

Almond Brioche Buns

February 21, 2014 Updated April 28, 2021 25 Comments

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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
sliced 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 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 strip.

 

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 preheated 350 degrees F (176 degrees 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.

 

 

 

 

 

4.58 from 7 votes
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Almond Brioche Buns

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

Course Dessert
Cuisine American
Keyword almond brioche bun recipe, almond brioche buns
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 20 buns
Calories 206 kcal
Author Janet Barton

Ingredients

  • 1 batch Brioche dough remove from refrigerator and let rise for 2 hours
  • 1 cup blanched almonds 230 g
  • 2/3 cup sugar 130 g
  • 6 tablespoons unsalted butter, softened 180 g
  • 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

Instructions

  1. In 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.

  2. 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.
  3. 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.

Nutrition Facts
Almond Brioche Buns
Amount Per Serving
Calories 206 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 62mg21%
Sodium 120mg5%
Potassium 45mg1%
Carbohydrates 19g6%
Fiber 0g0%
Sugar 6g7%
Protein 4g8%
Vitamin A 335IU7%
Calcium 32mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Related

Filed Under: Breads and Rolls Tagged With: almond filled brioche, Breads, Breakfast, brioche buns, brioche dough, step-by-step instruction, step-by-step photo's.

Previous Post: « Pain Brioche
Next Post: Petite Brioche with Pearl Sugar »

Reader Interactions

Comments

  1. Kendra Duffield says

    April 27, 2021 at 7:08 pm

    Hello! When yOu say 1 batch of the Pan brIoche, How many grams of brioche dough do you use? I see yOur link isn’t working, but when i look up your pan brioche recipe, i see it makes 2 loaves. Do you Mean we shoulD make half the recipe? I also have a BrIoche recipe i usually use, so wondered how many grams of dough to use for your recipe, here? It looKs DELICIOUS!

    Reply
    • Janet Barton says

      April 28, 2021 at 4:28 pm

      You can certainly use your recipe for Brioche. I’m sorry I don’t know how many grams of dough I use to make the almond brioche buns. I actually have never weighed it, but now realize that I should. My brioche recipe makes enough dough to make 2 4 x 8-inch loaves of brioche. I hope this helps in any way. Please let me know if you have any other questions.

      Reply
  2. Patti Kumazawa says

    March 7, 2021 at 7:34 pm

    5 stars
    These are lovely. Not super sweet. I had a bunch of leftover brioche dough that I had to use up. I used almond flour and put a 1/2 TEASPOON of almond extract into the frangipane (almond cream). I recommend using paper cups in your MUFFIN tins. The frangipane stuck to my pan.
    Super DELICIOUS,

    Reply
    • Janet Barton says

      March 8, 2021 at 4:08 am

      Yum! I’m thrilled you liked them. Brioche and almond cream is a win/win. Thanks for the tips.

      Reply
  3. DiYa says

    July 16, 2020 at 3:56 am

    Do you think i could sub the almonds for unSalted pistachios?

    Reply
    • Janet Barton says

      July 17, 2020 at 2:57 am

      Absolutely. Sounds delicious.

      Reply
  4. undru says

    February 5, 2020 at 2:36 pm

    5 stars
    hi janetvery good recipe and very tasty amazing

    Reply
    • Janet Barton says

      February 5, 2020 at 11:49 pm

      Thank you so much.

      Reply
  5. MM says

    May 5, 2014 at 1:27 am

    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?

    Reply
    • Janet Barton says

      May 5, 2014 at 1:39 am

      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.

      Reply
  6. Anonymous says

    March 12, 2014 at 9:12 pm

    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!

    Reply
    • Janet Barton says

      March 13, 2014 at 3:31 am

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

      Reply
    • Adelina says

      March 23, 2014 at 12:24 am

      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 🙂

      Reply
    • Janet Barton says

      March 24, 2014 at 1:36 am

      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!

      Reply
  7. Cybercat919 says

    February 28, 2014 at 2:12 am

    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.

    Reply
    • Janet Barton says

      March 3, 2014 at 5:19 am

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

      Reply
  8. April says

    February 22, 2014 at 9:27 pm

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

    Reply
    • Janet Barton says

      February 23, 2014 at 4:42 am

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

      Reply
  9. Chelsea says

    February 22, 2014 at 8:11 am

    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.

    Reply
    • Janet Barton says

      February 23, 2014 at 4:41 am

      Thank you, Chelsea. Almond anything is amazing.

      Reply
  10. Sandra says

    February 22, 2014 at 5:13 am

    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!

    Reply
    • Janet Barton says

      February 23, 2014 at 4:41 am

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

      Reply
    • Jane yoder says

      February 24, 2021 at 12:44 am

      Hi janet. These Look wonderful and would love to make them. Did the brioche dough recipe come from your web site. If so with which recipe? The link is noT working. Thank you!

      Reply
      • Janet Barton says

        February 24, 2021 at 3:06 am

        I fixed the broken link that will take you to a Brioche Bread recipe that I used to make these yummy Almond Brioche Buns. You can also use the No-knead Brioche dough used for Morning Buns. Here is the link: https://www.simplysogood.com/no-knead-brioche-morning-buns/. I hope you give them a try.

        Reply
  11. Janet Barton says

    February 21, 2014 at 9:07 pm

    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.

    Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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