This French Almond roll is UNREAL 😳…#thebakefeed #bakingrecipes #easyrecipe #bakingfromscratch

This French Almond roll is UNREAL 😳…#thebakefeed #bakingrecipes #easyrecipe #bakingfromscratch

Almond Cream Brioche Buns

These Almond Cream Brioche Buns are a delightful blend of soft, pillowy brioche dough and rich almond cream filling. Each bite offers a buttery, almond-infused experience reminiscent of bakery-style pastries. Perfectly tender and layered with a sweet almond flavor, these buns are an irresistible treat for any almond lover!

Ingredients

For the Brioche Dough
– ¾ cup (175g) whole milk
– 3 tablespoons (40g) unsalted butter
– 2 teaspoons (9g) instant yeast
– 3 cups (390g) all-purpose flour
– ¼ cup (55g) brown sugar
– ½ teaspoon (3g) salt
– 1 large egg + 1 large egg yolk (65g total)
– 1 teaspoon (5g) Kahlua

For the Almond Cream Filling
– ½ cup (113g) unsalted butter, softened
– ⅓ cup (70g) brown sugar
– ½ cup (50g) almond flour
– ⅓ cup (40g) all-purpose flour
– 1 large egg (50g), room temperature
– 1 teaspoon (4g) pure almond extract (optional for enhanced almond flavor)
– ¼ cup (50g) marzipan, cubed

For the Topping
– Chopped toasted almonds
– Powdered sugar for dusting (optional)

For the Simple Syrup
– ½ cup (100g) granulated sugar
– ½ cup (100g) water

Instructions

1. Prepare the Brioche Dough
– In a small saucepan, warm the milk and butter over low heat until the mixture reaches 90°F (32°C).
– Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the yeast and stir briefly.
– Add the flour, sugar, salt, egg, and egg yolk. Mix on low speed until the dough forms. Scrape down the bowl as needed.
– Continue kneading for 5–7 minutes until the dough is smooth and pulls away from the sides.
– Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 1–1½ hours, or until doubled in size.

2. Prepare the Almond Cream Filling
– Beat the softened butter and sugar together until smooth.
– Mix in the almond flour, all-purpose flour, egg, and almond extract until combined. Set aside.

3. Assemble the Buns
– Line two baking sheets with parchment paper. On a floured surface, roll out the dough into a 15” x 20” (38cm x 51cm) rectangle.
– Spread the almond cream over the bottom two-thirds of the dough. Scatter marzipan cubes evenly over the filling.
– Fold the dough into thirds, like a letter: fold the clean third over the center, then the remaining third over the top.
– Lightly roll out the folded dough into an 8” (20cm) wide rectangle. Chill for 10 minutes if the dough becomes too soft.
– Trim the edges for clean lines. Cut the dough into 8 strips and roll each into a bun. Place on prepared baking sheets. Cover loosely and let rise for 45 minutes to 1 hour.

4. Bake the Buns
– Preheat the oven to 350°F (175°C). Brush the buns with egg wash and sprinkle with sliced almonds.
– Bake for 18–20 minutes, or until golden brown.

5. Finish with Simple Syrup
– In a small saucepan, combine sugar and water. Bring to a boil, then remove from heat.
– Lightly brush the cooled buns with syrup. Dust with powdered sugar, if desired.

Enjoy these bakery-style Almond Cream Brioche Buns warm with your favorite cup of coffee or tea!

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