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.
Almond Brioche Buns
Almond filled, flavored, and topped anything is divine. So why not fill Brioche dough with almond cream?
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
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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.
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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.
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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.
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!
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.
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,
Yum! I’m thrilled you liked them. Brioche and almond cream is a win/win. Thanks for the tips.
Do you think i could sub the almonds for unSalted pistachios?
Absolutely. Sounds delicious.
hi janetvery good recipe and very tasty amazing
Thank you so much.
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?
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.
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!
It's the almond…right? Amazing stuff. Thank you for sending me such a fun comment.
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 🙂
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!
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.
Almonds are the best! I hope you try them sometime. Thanks for your comment. Happy baking.
These look like my own personal heaven!! GORGEOUS!!! I can't wait to make them!!
Hi April. I hope get the chance to try them. They are addicting.
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.
Thank you, Chelsea. Almond anything is amazing.
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!
Why thank you Sandra. I hope you try them someday. They haunt me until they are gone.
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!
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.
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.