Imported from Instagram

Almond Cream Brioche Buns

Name: Almond Cream Brioche Buns
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: European
Ingredients: 175 g whole milk; 40 g unsalted butter (For the brioche dough); 9 g instant yeast; 390 g all-purpose flour (For the brioche dough); 55 g brown sugar (For the brioche dough); 3 g salt; 65 g large egg and large egg yolk (One large egg plus one large egg yolk, total weight); 5 g Kahlua; 113 g unsalted butter (Softened; for the almond cream filling); 70 g brown sugar (For the almond cream filling); 50 g almond flour; 40 g all-purpose flour (For the almond cream filling); 50 g large egg (Room temperature); 4 g pure almond extract (Optional, for enhanced almond flavor); 50 g marzipan (Cubed); chopped toasted almonds (For topping; amount not specified); powdered sugar (Optional, for dusting; amount not specified); 100 g granulated sugar (For the simple syrup); 100 g water (For the simple syrup)

Recipe by @cozycookingchris Instagram

Imported by Niki Su on SeeMeCook

Soft, buttery brioche buns filled with a rich almond cream made from almond flour, marzipan, and butter. They are finished with toasted almonds and optional powdered sugar, then brushed with simple syrup for added sweetness.

8 servings30 minEuropean

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Ingredients

175 g whole milk
40 g unsalted butter (For the brioche dough)
9 g instant yeast
390 g all-purpose flour (For the brioche dough)
55 g brown sugar (For the brioche dough)
3 g salt
65 g large egg and large egg yolk (One large egg plus one large egg yolk, total weight)
5 g Kahlua
113 g unsalted butter (Softened; for the almond cream filling)
70 g brown sugar (For the almond cream filling)
50 g almond flour
40 g all-purpose flour (For the almond cream filling)
50 g large egg (Room temperature)
4 g pure almond extract (Optional, for enhanced almond flavor)
50 g marzipan (Cubed)
chopped toasted almonds (For topping; amount not specified)
powdered sugar (Optional, for dusting; amount not specified)
100 g granulated sugar (For the simple syrup)
100 g water (For the simple syrup)

Steps

1
Gather the listed ingredients for the brioche dough, almond cream filling, topping, and simple syrup. The source describes the preparation as using one bowl and no mixer.
2
Prepare the brioche dough using the listed milk, butter, yeast, flour, brown sugar, salt, egg and egg yolk, and Kahlua. The source does not provide the mixing, kneading, or dough-resting instructions.
3
Prepare the almond cream filling with the softened butter, brown sugar, almond flour, all-purpose flour, room-temperature egg, optional almond extract, and cubed marzipan. The source does not specify the mixing method or texture.
4
Fill the brioche dough with the almond cream and shape the buns. The source does not provide the rolling, filling, shaping, or proofing instructions.
5
Bake the shaped buns. The source does not state the oven temperature, baking time, or doneness cues.
6
Make the simple syrup from the granulated sugar and water. The source does not specify whether or how long to heat the syrup.
7
Finish the baked buns with chopped toasted almonds, optional powdered sugar, and the simple syrup if intended as a glaze. The source does not specify the finishing order or quantity of topping.

Notes

The supplied source contains the ingredient list but says that instructions are in the comments; no usable preparation or baking instructions were provided in the available comments, transcript, or OCR. Oven temperature, baking time, dough mixing and proofing details, filling and shaping technique, and simple-syrup method are therefore unavailable. The transcript claims the recipe takes under 30 minutes, but this may not include rising or baking details.