Almond Brioche Buns

Name: Almond Brioche Buns
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
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)

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.

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