Almond Cream Brioche Bun

Приготування

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.

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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.

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

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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.

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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.

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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.

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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.

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

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Режим готуванняДрук

Поради

• 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.

Примітки

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.