Un piatto dalla Francia
Ispirato a un piatto di ristorante
Almond Cream Brioche Bun
A soft, golden, brioche-style bun with a deep well filled with almond cream, crowned with toasted sliced almonds and a light snow of powdered sugar. Made without butter, eggs, dairy or added oil: almond butter gives the dough its richness.
ElyEtichette
Questa ricetta non contiene arachidi né sesamo tra gli ingredienti; controlla le etichette dei prodotti per eventuali tracce.
High fat36% of calories from fat, mostly from almond butter and almond flour
Come classifichiamo i grassi
36% of this recipe's calories come from fat, counting 4 kcal per gram of carbohydrate and protein and 9 per gram of fat. On our scale under 10% of calories from fat is low fat, 10% to under 20% medium, 20% or more high.
Where the fat comes from
- Almond butter: 36% of the fat. It raises the dish's calorie density by about 11%. You may consider using half the amount and making up the rest with mashed white beans.
- Almond flour: 36% of the fat. It raises the dish's calorie density by about 10%. You may consider replacing half of it with oat flour.
Why we suggest less fat, with what the doctors say and where they say it: low-fat plant based diet and calorie density.
Ingredienti
For 8 servings.
Almond butter
This ingredient gives 36% of the recipe's fat and 17% of its calories, and raises the dish's calorie density by about 11%. You may consider using half the amount and making up the rest with mashed white beans.
Almond flour
This ingredient gives 36% of the recipe's fat and 17% of its calories, and raises the dish's calorie density by about 10%. You may consider replacing half of it with oat flour.
Spunta gli ingredienti man mano. I valori nutrizionali qui sotto restano per porzione.
Procedimento
Warm 1 cup (240 ml) of the soy milk until just lukewarm (like a warm bath). Stir in 1/4 cup (60 ml) of the maple syrup and the yeast and let it sit until foamy.
5 min
In a large bowl mix the bread flour and salt. Add the yeast mixture and 1/4 cup (60 ml) of the almond butter and knead by hand or with a dough hook until smooth, elastic and slightly tacky.
10 min
Cover the bowl and let the dough rise in a warm place until doubled.
1 h 15 min
Meanwhile make the almond cream: stir together the almond flour, the remaining 3 tbsp (45 ml) maple syrup, the remaining 2 tbsp (30 ml) almond butter, 3 tbsp (45 ml) of the soy milk, the cornstarch, vanilla and almond extract into a thick, spreadable paste. Chill until needed.
5 min
Divide the dough into 8 pieces, shape each into a tight ball and set them on a parchment-lined baking sheet with space between. Cover and let them puff for about 40 minutes.
40 min
Heat the oven to 180°C (350°F). With two floured fingers press a deep well into the center of each bun. Brush the tops with the remaining 2 tbsp (30 ml) soy milk, spoon a heaped tablespoon of almond cream into each well, mounding it high, and press the sliced almonds all over the cream.
5 min
Bake until deep golden and the almonds are toasted. If the almonds brown too fast, lay a sheet of foil loosely on top for the last 5 minutes.
22 min
Let the buns cool on a rack, then dust generously with powdered sugar through a small sieve just before serving.
15 min
Consigli
- Almond butter replaces the butter of a classic brioche, so no oil is needed; use a runny, well-stirred almond butter so it mixes evenly into the dough.
- Mound the almond cream high above the bun, like in the photos; it sets as it bakes and holds the sliced almonds in place.
- Dust the powdered sugar only when the buns are cool, or it melts into the cream.
- The buns are best the same day; refresh leftovers for 5 minutes in a 160°C (320°F) oven.
Note
Ely ate this almond bun with a latte at a café in Panama City, Panama, on 29 March 2026. The café's name is not known, so this is a home version of what he saw.
L'hai cucinata?
L'hai cucinata? Raccontacelo: aiuta gli altri a scegliere cosa cucinare.
La tua valutazione
Accedi per valutare le ricette e creare le tue liste. Senza password: con la tua impronta, il volto o il blocco schermo, oppure con un link via email.
Accesso effettuato come . Il tuo account
Valori nutrizionali
Per porzione, stimati dai dati USDA per gli ingredienti qui sopra. La % del Valore Giornaliero è per un adulto, secondo i valori FDA degli Stati Uniti.
Dati reali per il 99% del peso della ricetta.
- Carboidrati52%60 g
- Proteine12%14 g
- Grassi36%19 g
| Nutriente | Per porzione | % VG |
|---|---|---|
| Calorie | 451 kcal | |
| Proteine | 14 g | 28% |
| Grassi | 19 g | 24% |
| Carboidrati | 60 g | 22% |
| Fibre | 4.9 g | 18% |
| Zuccheri | 16 g | |
| Grassi saturi | 1.8 g | 9% |
| Sodio | 343 mg | 15% |
| Potassio | 373 mg | 8% |
| Calcio | 166 mg | 13% |
| Ferro | 1.8 mg | 10% |
| Magnesio | 110 mg | 26% |
| Zinco | 1.9 mg | 17% |
| Vitamina C | 0 mg | 0% |
| Folati (DFE) | 56 µg | 14% |
| Vitamina A (RAE) | 22 µg | 2% |
| Vitamina K | 1,4 µg | 1% |
| Vitamina E | 8 mg | 54% |
| Vitamina B12 | 0,3 µg | 14% |
Altre ricette
-
Italia Pizza rucola e funghi 45 min · 660 kcal per porzione Senza olioSenza soiaSenza zuccheri aggiuntiSenza arachidi+1 altro -
Giappone Avocado Roll, ispirato a un ristorante di sushi al Multiplaza di Panama City 50 min · 743 kcal per porzione Senza olioSenza frutta a guscioSenza arachidi -
Toast all'avocado in due varianti con crema di tofu 19 min · 592 kcal per porzione IntegraleSenza olioVeloceSenza frutta a guscio+2 altro
Almond Cream Brioche Bun: the full recipe, nutrition and photos at
makeitplantbased.com/recipe/almond-cream-brioche-bun/