These Almond Cream Brioche Buns blend the flaky, nutty richness of an almond croissant with the comforting, buttery texture of a brioche-based Bostock. My version delivers pillowy, soft buns packed with almond flavor, but with far less time and effort than making traditional laminated pastries.
The recipe begins with a straightforward brioche dough layered with a creamy almond filling. While it isn’t a true laminated dough like croissant pastry, folding the almond cream into the dough mimics that layered effect and yields buns with multiple ribbons of almond cream and buttery crumb.
What is Brioche?
Brioche is a classic French enriched bread made with eggs and butter, which creates a tender, fluffy crumb and a rich flavor. It works beautifully in sweet preparations like French toast and bread pudding, and it’s also commonly shaped as buns for sandwiches or burgers. The buttery softness of brioche pairs perfectly with the almond cream used in this recipe.
Ingredients for Almond Cream Brioche Buns
For the Brioche Dough
- Whole milk
- Butter
- Instant yeast
- All-purpose flour
- Sugar
- Salt
- Eggs
For the Almond Cream Filling
- Butter (room temperature)
- Sugar
- Almond meal or almond flour
- All-purpose flour
- Eggs (room temperature)
- Almond extract
Extras
- Egg wash (1 egg beaten with 1 tablespoon water)
- Sliced almonds
- Powdered sugar (optional)
- Simple syrup (sugar + water)
Recipe Video
How to Make Almond Cream Brioche Buns
- Make the brioche dough. The dough comes together quickly in a stand mixer (about five minutes of mixing). Transfer it to a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 1–1½ hours.
- Make the almond cream. Cream together the butter and sugar, then mix in almond meal, flour, eggs, and almond extract until smooth. Prepare the filling while the dough rises and leave it at room temperature so it spreads easily.
- Shape the buns. On a lightly floured surface, roll the dough into a large rectangle. Spread the almond cream over the lower two-thirds of the dough, leaving the top third plain. Fold the plain third over the center, then fold the remaining section on top, creating layered dough with filling inside.
- Gently roll the folded rectangle a little to even it, trim the edges for clean sides, then cut the dough lengthwise into 8 equal strips. Roll each strip tightly like a cinnamon roll, tuck the end underneath, and place the buns on parchment-lined sheets. Cover loosely and let rise until doubled, about 45–60 minutes.
- Bake the buns. Preheat the oven to 350°F (175°C). Brush each bun with egg wash and sprinkle with sliced almonds. Bake 18–20 minutes, or until golden brown and cooked through.
- Finish the almond cream brioche buns. While the buns cool slightly, brush them with simple syrup (equal parts sugar and water heated until the sugar dissolves) to give a glossy finish and extra sweetness. Dust lightly with powdered sugar if desired and serve warm.
Tips for the Best Almond Cream Brioche Buns
- Use a kitchen scale. Weighing ingredients provides the most consistent results, especially for enriched doughs. Accurate measurements make a noticeable difference in texture and rise.
- Don’t over-mix the dough. Mix until the dough is smooth and pulls away from the bowl—about five minutes on medium speed for most stand mixers. Overworking can produce a tough, chewy crumb.
- Enjoy them the same day. These buns are best fresh. If you need to store them, warm for 10–20 seconds in the microwave or briefly refresh in the oven to restore softness.
These Almond Cream Brioche Buns are an ideal relaxed weekend bake—rich, buttery, and full of almond flavor. They’re perfect for sharing with family or keeping for a special treat. Happy baking!
Almond Cream Brioche Buns
Pillowy brioche swirled with creamy almond filling for bakery-style buns at home. Rich, buttery, and perfect for almond lovers.
5 from 4 votes
Author: Rachel
Prep Time 1 hr 10 mins
Cook Time 20 mins
Resting Time 2 hrs 30 mins
Total Time 4 hrs
Yield 8 large buns
Ingredients
For the Brioche Dough
- ¾ cup (175g) whole milk
- 3 Tablespoons (40g) unsalted butter, cut into cubes
- 2 teaspoons (9g) instant yeast
- 3 cups (390g) all-purpose flour
- ¼ cup (58g) granulated sugar
- ½ teaspoon salt
- 1 large egg + 1 large egg yolk
For the Almond Cream Filling
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (105g) granulated sugar
- 1 cup (105g) almond meal or almond flour
- 1 Tablespoon (9g) all-purpose flour
- 2 large eggs, 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
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Brioche Dough: In a small saucepan, warm the milk and butter together over low heat until about 90°F. Add them to the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. Stir briefly to combine.
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Add the flour, sugar, salt, then the eggs. Mix on low until the dough comes together, scraping the bowl as needed. Continue mixing about 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
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Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
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Almond Cream Filling: In a large bowl, cream together the butter and sugar. Add almond flour, all-purpose flour, eggs, and almond extract; mix until smooth and fully combined. Set aside at room temperature.
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Assembly: Line two baking sheets with parchment or silicone. On a lightly floured surface, gently deflate the dough and roll it into a rectangle about 15×20 inches. With the shorter side facing you, spread the almond cream over the lower two-thirds of the dough, leaving the top third plain.
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Fold the dough into thirds like a letter: fold the plain 1/3 over the center third, then fold the remaining edge over that. Lightly roll to about 8 inches wide. If the dough becomes too soft, chill for 10 minutes.
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Trim the edges for clean sides, cut the dough in half lengthwise, then cut each half into four equal strips for 8 long strips total. Starting at one end, roll each strip tightly into a bun, tucking the tail underneath. Place on prepared pans, cover loosely, and let rise until doubled, about 45–60 minutes.
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Preheat the oven to 350°F. Brush the risen buns with egg wash and sprinkle with sliced almonds. Bake 18–20 minutes until golden brown.
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Simple Syrup: Combine sugar and water in a small saucepan over medium heat and bring to a boil until the sugar dissolves. Remove from heat and brush lightly over the warm or cooled buns for shine and extra sweetness.
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Dust with powdered sugar if desired and serve warm.
Video
Notes
- These buns are best the day they’re baked. To refresh leftovers, heat briefly in the microwave or warm in the oven for a few minutes.
- You can make the dough a day ahead and refrigerate after the first rise. Roll and finish the next day, following the remaining steps.
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