Almond Cream Brioche Bun

조리법

1. 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.

   5분

2. 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.

   10분

3. Cover the bowl and let the dough rise in a warm place until doubled.

   1시간 15분

4. 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.

   5분

5. 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.

   40분

6. 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.

   5분

7. 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.

   22분

8. Let the buns cool on a rack, then dust generously with powdered sugar through a small sieve just before serving.

   15분

요리 모드인쇄

팁

• 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.

참고

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.