20min · 8 servings
For the Brioche Dough
• ¾ cup (175g) whole milk
• 3 Tablespoons (40g) unsalted butter, cut into small cubes
• 2 teaspoons (9g) instant yeast
• 3 cups (390g) all-purpose flour
• ¼ cup (58g) granulated sugar
• ½ teaspoon salt
• 1 large egg plus 1 egg yolk
For the Almond Cream Filling
• ½ cup (113g) unsalted butter, at room temperature
• ½ cup (105g) granulated sugar
• 1 cup (105g) almond meal or flour
• 1 Tablespoon (9g) all-purpose flour
• 2 large eggs
• 1 teaspoon pure almond extract
For 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