• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

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

Almond Brioche Buns

February 21, 2014 Updated September 17, 2024 27 Comments

1830 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
 
 
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  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.

 

 

 

 

 

4.38 from 8 votes
Print

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 84 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.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

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. Vanessa says

    July 11, 2024 at 2:04 am

    I see thE filling calls for 6 tablespoons of butter and then you list 180 grams. A tablespoon of butter Is 14 grams, so am i to add 84 grams of butter or 180 grams? Looking forward to trying these tomorrow as my brioche dough is in the Refrgerator.

    Reply
    • Janet Barton says

      July 17, 2024 at 8:43 pm

      I apologize for the inaccurate butter amount. You are correct and changes have been made to the recipe. Thank you for bringing that to my attention.

      Reply
  2. 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 isnโ€™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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

      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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
4.38 from 8 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

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.

Read More ยป

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • Grilled Pita Bread

Latest on Instagram

simplysogood

๐Ÿ‹ I teach you how to cook from scratch
๐Ÿ’ Follow simple step-by-step recipes
๐Ÿซ A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautรฉed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! ๐Ÿฅฐโ ๐Ÿ“
.โ 
Sweet-tart love in every bite, theyโ€™re the perfect treat for sunny days and cozy nights. Grab a bar and letโ€™s indulge in this fruity delight!โ 
.โ 
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
โ 
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
โ€ข
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. ๐Ÿ‹๐Ÿž๐ŸŒฑ
โ€ข
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! ๐ŸคŽ Thereโ€™s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
โ€ข
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
โ€ข
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
โ€ข
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! ๐Ÿ“
โ€ข
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! ๐Ÿฅœ๐Ÿซ
โ€ข
Trust me, your family will LOVE them!
โ€ข
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime youโ€™re craving something buttery and delicious.
โ€ข
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
โ€ข
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› The one that everyone says I should sell at farmers markets โ€” nah! Iโ€™ll just share the recipe with you all instead!
โ€ข
I love lemon curd, and use it for so many things!!
๐Ÿฐ Layered in a cake
๐Ÿฆ Swirled into ice cream
๐Ÿช Smashed between cookies
โ˜€๏ธ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if youโ€™d like the recipes for my other lemon curd inspired goodies, theyโ€™re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? ๐Ÿฐ They Have you ever tried an olive oil cake!? ๐Ÿฐ They are incredibly soft and moist โ€” you gotta give it a try!
โ€ข
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert thatโ€™s perfect for any special occasion! ๐Ÿ‹๐Ÿค๐ŸŒผ

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream posted on April 10, 2020

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles posted on July 22, 2019

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • Grilled Pita Bread posted on April 6, 2011

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.