Indulge in the irresistible charm of these homemade Almond Cream Brioche Buns. A delightful fusion of classic French pastries, they perfectly blend the rich, nutty notes of an almond croissant with the tender, buttery texture of Bostock. Unlike labor-intensive croissants, this recipe offers a more approachable baking project, resulting in pillowy-soft buns bursting with luxurious almond flavor. Get ready to elevate your baking skills and treat yourself to a bakery-quality experience right in your own kitchen.
Discover the Allure of Almond Cream Brioche Buns
These brioche buns begin with a simple yet decadent brioche dough, meticulously crafted to achieve an incredibly soft and fluffy crumb. This rich dough is then generously layered with a luscious almond cream filling. While not a traditional laminated dough like that of a croissant, the folding technique used here skillfully incorporates the almond cream throughout the dough. This method creates beautiful internal layers, ensuring every bite is a harmonious blend of buttery brioche and fragrant almond goodness. The result is a pastry that feels both familiar and delightfully unique, a perfect sweet treat for any occasion, from a leisurely weekend breakfast to an elegant afternoon tea.
What is Brioche? A French Classic Explained
Brioche is an esteemed French bread renowned for its exceptional richness, tenderness, and buttery flavor. What sets brioche apart from standard bread is its generous inclusion of eggs and butter, which contribute to its distinctive golden hue, fine crumb, and delicate texture. This versatile dough can take many forms, from large loaves perfect for slicing to individual buns ideal for sweet or savory applications. You’ll often find brioche used in sweet preparations like French toast, bread pudding, or even pain perdu, where its rich base truly shines. However, it’s equally popular for savory items, serving as the foundation for gourmet hot dog buns, hamburger buns, or upscale sandwiches. In this recipe, the inherent buttery softness of brioche provides the ideal complement to the sweet, aromatic almond cream filling, creating a pastry that is truly unforgettable.
Why You’ll Love Baking These Almond Cream Brioche Buns
- Unforgettable Flavor Profile: The combination of rich brioche and sweet almond cream creates a taste sensation that’s both comforting and sophisticated. It’s a delightful balance of buttery and nutty notes.
- Pillowy Soft Texture: The brioche dough yields an incredibly tender, fluffy texture that practically melts in your mouth, perfectly contrasted by the slight chewiness of the almond filling.
- Bakery-Style Elegance at Home: Impress your family and friends with these visually stunning pastries that look like they came straight from a high-end patisserie, but are surprisingly achievable for the home baker.
- Less Intimidating Than Croissants: While they offer the complexity of flavor found in traditional French pastries, these brioche buns require less specialized technique and time compared to classic laminated croissants.
- Perfect for Any Occasion: Whether it’s a special holiday breakfast, a casual brunch, or simply a treat to brighten your day, these buns fit seamlessly into any moment.
Essential Ingredients for Your Almond Cream Brioche Buns
Crafting these delectable almond cream brioche buns requires a selection of high-quality ingredients for both the dough and the filling. Using the best possible ingredients will significantly impact the final taste and texture of your pastries. Here’s a detailed look at what you’ll need:
For the Brioche Dough: The Foundation of Fluffiness
The brioche dough is the heart of these buns, providing their signature rich and tender base. Each ingredient plays a crucial role in achieving that perfect texture:
- Whole Milk: Contributes to the dough’s tenderness and richness, creating a soft crumb.
- Unsalted Butter: The defining ingredient of brioche, butter imparts incredible flavor, moisture, and a luxurious texture. Ensure it’s unsalted to control the overall saltiness of the recipe.
- Instant Yeast: This fast-acting yeast helps the dough rise efficiently, saving time compared to active dry yeast.
- All-Purpose Flour: Provides the structural base for the dough.
- Granulated Sugar: Sweetens the dough and provides food for the yeast, aiding in fermentation and a beautiful golden-brown crust.
- Salt: Balances the sweetness, enhances flavor, and regulates yeast activity.
- Large Egg & 1 Large Egg Yolk: Eggs add richness, color, and help create a tender, moist crumb. The extra yolk boosts tenderness without adding too much liquid.
For the Almond Cream Filling: The Nutty Heart
The almond cream, also known as frangipane, is what gives these buns their irresistible almond flavor and creamy texture:
- Unsalted Butter (at room temperature): Creates a smooth, rich base for the cream. Room temperature butter creams easily with sugar.
- Granulated Sugar: Sweetens the filling and helps create a uniform texture when creamed with butter.
- Almond Meal (or Almond Flour): The star of the show! Almond meal, made from ground blanched almonds, provides the signature nutty flavor and a fine texture. A high-quality almond meal is recommended for the best flavor.
- All-Purpose Flour: A small amount of flour helps to stabilize the almond cream and prevent it from becoming too runny during baking.
- Large Eggs (at room temperature): Bind the ingredients together, adding moisture and richness to the filling.
- Pure Almond Extract: Intensifies the almond flavor, making it truly stand out.
Extras: The Finishing Touches
- Egg Wash (1 egg beaten with 1 Tablespoon water): Brushed on before baking, it gives the buns a beautiful golden-brown shine and helps the sliced almonds adhere.
- Sliced Almonds: Sprinkled on top, they add a delightful crunch and an extra layer of almond flavor and visual appeal.
- Powdered Sugar: An optional dusting for an elegant finish and a touch more sweetness.
- Simple Syrup (3 Tablespoons sugar, 3 Tablespoons water): Brushed on warm buns, it adds moisture, shine, and a subtle sweetness, much like a patisserie finish.
Step-by-Step Guide: How to Make Almond Cream Brioche Buns
Baking these almond cream brioche buns is a rewarding process that combines the art of dough making with the creation of a delectable filling. Follow these detailed instructions for perfect results:
- Prepare the Brioche Dough:
Begin by gently warming the milk and butter in a small saucepan over low heat until the butter is just melted and the mixture reaches approximately 90°F (32°C). This gentle warmth activates the yeast. Transfer this mixture to the bowl of a stand mixer fitted with a dough hook attachment. Add the instant yeast and stir briefly to combine.
Next, add the all-purpose flour, granulated sugar, salt, the large egg, and the extra egg yolk to the mixer bowl. Mix on low speed until all the ingredients are just combined and the dough starts to come together. Scrape down the sides of the bowl to ensure everything is incorporated. Increase the speed to medium and continue mixing for about 5 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. Avoid over-mixing, as this can lead to a tough brioche.
Form the dough into a neat ball and place it in a large bowl lightly greased with cooking spray or oil. Cover the bowl snugly with plastic wrap and let it rise in a warm, draft-free spot until it has visibly doubled in size, which typically takes about 1 to 1.5 hours, depending on your ambient temperature.
- Craft the Almond Cream Filling:
While your brioche dough is resting and rising, prepare the fragrant almond cream. In a large mixing bowl, combine the room-temperature unsalted butter and granulated sugar. Cream them together until light and fluffy. You can use a stand mixer with a paddle attachment or a hand mixer for this step.
Once creamed, add the almond meal (or almond flour), all-purpose flour, the two large eggs (also at room temperature), and the pure almond extract. Mix until all ingredients are fully combined and you have a smooth, spreadable cream. Leave the almond cream at room temperature; this will make it much easier to spread evenly over the dough later.
- Shape the Almond Cream Brioche Buns:
Once your brioche dough has doubled in size, gently transfer it from the bowl onto a lightly floured surface. Using your hands, carefully press out any large air bubbles that may have formed during the first rise.
Using a rolling pin, roll the dough out into a large rectangle, aiming for dimensions of approximately 15 inches by 20 inches (about 38 cm by 50 cm). Position the dough so that one of the shorter ends faces you. Now, spread the prepared almond cream filling evenly over the lower two-thirds of the dough, leaving the top one-third of the dough (the portion furthest from you) completely bare.
To create the layers, fold the dough like a letter. First, fold the plain top one-third of the dough down onto the center one-third (which is covered in almond cream). Then, take the remaining bottom one-third (also covered in almond cream) and fold it up and over the previous fold. You should now have a smaller, layered rectangle.
Lightly roll out this new rectangle width-wise, just enough so it measures about 8 inches (20 cm) across its shorter side. If the dough becomes too warm and soft to handle easily, place it in the freezer for 10-15 minutes to firm up slightly. Using a pizza cutter or a large, sharp knife, trim the edges of the rectangle to create clean, even sides. Then, cut the dough in half lengthwise. From these two halves, cut each into four equal strips, resulting in a total of 8 long, uniform strips.
Take one strip and, starting from one end, roll it up tightly into a spiral, much like a cinnamon roll. Tuck the very end of the strip neatly underneath the finished bun to secure it. Repeat this process for all 8 strips. Place the shaped buns on two baking sheets lined with parchment paper or silicone mats, ensuring they have enough space to rise. Loosely cover the buns with plastic wrap and allow them to rest in a warm spot for a second rise until they have doubled in size again, which typically takes about 45 minutes to 1 hour.
- Bake the Buns to Golden Perfection:
While the buns are undergoing their second rise, preheat your oven to 350°F (175°C). Once the buns have risen beautifully, gently brush the tops with the prepared egg wash. This will give them a lovely golden-brown crust and a slight sheen. Generously sprinkle the sliced almonds over each bun.
Transfer the baking sheets to the preheated oven and bake for approximately 18-20 minutes, or until the buns are puffed up, beautifully golden brown, and cooked through. Keep an eye on them to prevent over-browning.
- Finish with Simple Syrup and Powdered Sugar:
While the buns are baking, prepare the simple syrup. In a small saucepan, combine 3 tablespoons of granulated sugar and 3 tablespoons of water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture comes to a gentle boil. Remove from heat and set aside.
As soon as the golden-brown brioche buns emerge from the oven, let them cool on the baking sheets for just a few minutes until they are slightly warm. Then, using a pastry brush, lightly brush the warm buns with the simple syrup. This step adds a beautiful shine, locks in moisture, and imparts a touch of extra sweetness, giving them that true bakery finish.
For an optional final touch, allow the buns to cool completely (or enjoy them slightly warm) and dust them generously with powdered sugar before serving. Enjoy these delightful almond cream brioche buns immediately for the best experience!
Expert Tips for the Best Almond Cream Brioche Buns
Achieving bakery-quality brioche buns at home is easier than you think, especially with a few insider tips. Here’s how to ensure your Almond Cream Brioche Buns turn out perfectly every time:
- Embrace a Kitchen Scale for Precision: When it comes to baking, especially bread and pastries, accuracy is paramount. Measuring ingredients by weight using a digital kitchen scale is significantly more precise than using volumetric cups, which can vary greatly. Bread recipes are particularly sensitive to ingredient ratios, so investing in an inexpensive kitchen scale is a game-changer for consistent, successful results. You’ll notice that professional bakers and high-quality recipes often include gram measurements for this very reason. This kitchen scale is a reliable option.
- Avoid Over-mixing the Brioche Dough: While brioche dough needs adequate kneading to develop gluten for its structure, over-mixing can lead to a tough, chewy texture—the opposite of what we want for these tender buns. Once all your ingredients are combined, a mixing time of about 5-7 minutes on medium speed in a stand mixer is often the sweet spot. You’re looking for a dough that is soft, smooth, elastic, and pulls away cleanly from the sides of the bowl. If your dough feels stiff or resistant, you might have over-kneaded it.
- Room Temperature Ingredients are Key: For both the brioche dough and the almond cream, ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother dough and a more consistent, creamy filling. Cold ingredients can result in a lumpy mixture and a less uniform dough texture.
- Patience with Proofing: Don’t rush the rising process (proofing). Yeast needs time and a warm environment to work its magic. If your kitchen is cool, find a warm spot, like a slightly warmed oven (turned off!), or place the bowl near a sunny window. Properly proofed dough will be light, airy, and contribute to the fluffy texture of the final buns.
- Chill the Dough if Needed During Shaping: If you find the brioche dough or the almond cream filling becomes too soft and sticky to handle during the shaping process, don’t hesitate to pop it into the refrigerator or freezer for 10-15 minutes. A slightly chilled dough is much easier to roll, fold, and cut precisely.
Serving and Enjoying Your Almond Cream Brioche Buns
These Almond Cream Brioche Buns are truly a perfect lazy weekend project, yielding a magnificent treat for your family, appreciative guests, or simply a well-deserved indulgence for yourself. They are best enjoyed fresh out of the oven when they are at their softest and most flavorful, with the almond cream still warm and aromatic.
Pair them with a freshly brewed cup of coffee, a soothing mug of tea, or a glass of cold milk for a delightful breakfast or brunch. They also make an exquisite dessert, particularly when served with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Storage and Reheating
While these brioche buns are undeniably at their peak on the day they are baked, any leftovers can still be enjoyed the next day. To keep them fresh, store them in an airtight container at room temperature for up to 2 days. For a truly refreshed experience, gently warm them in the microwave for 10-20 seconds, or in a preheated oven at 300°F (150°C) for about 5-7 minutes, until soft and warm throughout. This brings back their tender texture and fragrant aroma.
If you wish to prepare the dough in advance, you can allow the first rise (step 3) to take place in the refrigerator overnight. Simply cover the greased dough ball tightly with plastic wrap and refrigerate. The next day, let the dough come to room temperature for about 30-60 minutes before proceeding with the rolling and shaping steps. This makes for an excellent make-ahead option for special mornings.
Recipe: Almond Cream Brioche Buns
These almond cream brioche buns are pillowy soft and full of almond flavor. Rich and buttery brioche dough is layered with creamy almond filling to make these bakery-style pastries. Perfect for the almond lover in your life!
Rating: 5 from 4 votes
Author: Rachel
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Summary
Prep Time: 1 hour 10 mins
Cook Time: 20 mins
Resting Time: 2 hours 30 mins
Total Time: 4 hours
Yield: 8 large buns
Ingredients
For the Brioche Dough
- ¾ cup (175g) whole milk
- 3 Tablespoons (40g) unsalted butter, cut into small cubes
- 2 teaspoons (9g) instant yeast
- 3 cups (390g) all-purpose flour
- ¼ cup (58g) granulated sugar
- ½ teaspoon salt
- 1 large egg, plus 1 large egg yolk
For the Almond Cream Filling
- ½ cup (113g) unsalted butter, at room temperature
- ½ cup (105g) granulated sugar
- 1 cup (105g) almond meal or almond flour
- 1 Tablespoon (9g) all-purpose flour
- 2 large eggs, at room temperature
- 1 teaspoon pure almond extract
For the Topping
- Egg wash (1 egg beaten with 1 Tablespoon water)
- Sliced almonds
- Powdered sugar for dusting, optional
For the Simple Syrup
- 3 Tablespoons sugar
- 3 Tablespoons water
Instructions
- Brioche Dough: In a small saucepan, add the milk and butter and heat on low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.
- Add the flour, sugar, salt, then eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes, or until the dough has pulled away from the sides of the bowl and is very smooth. Scrape the sides and bottom of the bowl a couple of times during the process.
- Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 – 1 ½ hours.
- Almond Cream Filling: In a large mixing bowl, combine the butter and sugar. Add the almond flour, all-purpose flour, eggs, and almond extract and mix until fully combined. Set aside.
- Assembly: Line 2 baking sheets with parchment paper or silicone mats. Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.
- Using a rolling pin, roll out the dough into a rectangle measuring approximately 15” x 20”. With the shorter end of the rectangle facing you, spread the almond filling onto the lower two-thirds of the dough, leaving one-third without filling.
- Fold the shorter ends of the dough into thirds like a letter. First, fold the ⅓ clean part of the dough onto the center ⅓ of the dough then fold the remaining ⅓ end over that. Lightly roll out the dough again, until it measures about 8” wide (across the shorter side). If the dough becomes too soft to work with, you can pop it in the freezer for 10 minutes.
- Using a pizza cutter or large knife, trim the 4 sides of the dough as needed to create clean, even edges. Cut the dough in half lengthwise then cut each of those pieces in fourths, to create 8 long strips. Starting at one end, roll up each strip into a tight bun, tucking the end underneath. Transfer the buns to the prepared pans. Loosely cover with plastic wrap and allow to rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350°F. Brush the buns with egg wash and sprinkle with sliced almonds. Bake for 18-20 minutes or until golden brown.
- Simple Syrup: Combine the sugar and water in a small saucepan over medium heat and bring to a boil. Remove from heat and lightly brush over the cooled buns.
- Dust with powdered sugar, if desired, and enjoy!
Notes
- These almond brioche buns are best enjoyed the same day but can be refreshed the next day by warming in the oven or microwave.
- You can make the dough the day before and allow it to rest the first time in the fridge overnight (step 3). Then roll out the dough the next day and follow the remaining steps.
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