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