Almond Frangipane and Peach Brioche Buns
Published: July 21, 2026
These Almond Frangipane and Peach Brioche Buns are soft, fluffy and inspired by classic Danishes. Each bun is filled with a rich almond frangipane and juicy peaches, creating the perfect balance between buttery brioche, delicious almond flavor and fresh fruit.
WHY YOU’LL LOVE THIS RECIPE
🧡Soft and fluffy brioche dough - These buns have a rich and buttery texture.
🧡Rich almond frangipane filling - The homemade almond filling adds a creamy layer that pairs beautifully with the soft dough.
🧡Fresh peach flavor - Juicy peaches add a light, fruity sweetness that balances the richness of the brioche and almond filling.
🧡Perfect for breakfast or brunch - These buns make a beautiful addition to a weekend breakfast or brunch table.
🧡Bakery-style appearance - These buns look impressive while still being achievable at home.
🧡Makes 6 large buns - The recipe creates generously sized buns.
🧡A beautiful seasonal bake - The combination of almond and peaches makes these buns perfect for enjoying during peach season, but they can be adapted throughout the year with different fruits.
Notes, Tips & Tricks
→ Don’t worry if the dough looks sticky when adding the butter - Brioche dough can look a little intimidating during the butter incorporation stage. Once you add the softened butter, the dough may become very sticky and look like it doesn’t want to come together, but this is completely normal. If you have a stand mixer, I highly recommend using it for this step because the dough requires a lot of kneading to properly incorporate the butter. Simply let the mixer continue kneading on low speed and after a few minutes the dough will transform into a smooth, elastic and glossy dough.
You can absolutely make this dough by hand, but keep in mind it will be a much messier process because brioche dough has a high butter content. It may feel like it needs more flour, but do not add extra flour. The butter will eventually incorporate and adding more flour can make the buns dense instead of soft and fluffy.
→ Use a kitchen scale for the best results - When making enriched doughs like brioche, accurate measurements are very important. A small difference in flour or liquid can significantly affect the texture of the dough. Using a kitchen scale ensures your ingredients are measured correctly and helps you achieve consistent, bakery quality results every time.
→ Avoid overbaking the buns - Brioche buns should be soft, fluffy and tender, so be careful not to overbake them. Baking them for too long can cause them to dry out and lose their beautiful soft texture.
→ Adjust the consistency of the frangipane filling to your preference - The frangipane filling used in this recipe is intentionally slightly softer and more runny, especially when warm. Once cooled, it will become a little firmer, but it will still remain creamy, which is how I personally prefer it.
If you prefer a firmer frangipane that sets more during baking, you can add around 10-15g of flour to the filling mixture to help it hold its shape better.
→ Store the buns properly to keep them fresh - I personally like storing these buns at room temperature on the day they are baked. Once cooled, cover them with plastic wrap and place them in an airtight container to keep them soft.
If you want to store them for longer, place them in the fridge for up to 3 days. Since brioche can firm up when chilled, warm the buns for about 20-30 seconds in the microwave before serving to bring back their soft texture.
→ Do not skip the second proofing - Both proofing stages are essential for creating light, fluffy and airy brioche buns. The first proof allows the dough to develop and rise. This usually takes me around 2 hours because my kitchen is on the colder side, but the timing will depend on the temperature of your kitchen. In a warmer environment, it may only take around 1 hour. The dough should doubled or even slightly tripled in size.
After shaping the individual buns, the second proof is just as important. Allow the buns to rise again for around 30 minutes to 1 hour or until they become noticeably puffy and nearly doubled in size. This step ensures the buns bake up soft, fluffy and airy. Make sure to cover the dough during both proofing stages so it doesn’t develop a dry skin on the surface.
→ Freeze the shaped buns for a make-ahead option - You can freeze the raw buns after shaping them into individual portions. Wrap each bun tightly in plastic wrap, place them in a freezer bag and freeze for up to 1 month.
When you’re ready to bake them, transfer the buns to the fridge and let them thaw overnight. Before baking, allow them to come to room temperature and let them puff up again before topping them and placing them in the oven.
Frequently Asked Questions
1. Can I make this brioche dough without a stand mixer?
Yes, you can make this dough by hand, but keep in mind that brioche dough requires a lot of kneading because of its high butter content. The dough will be quite sticky and messy at first, especially after adding the butter, so it will require more time and effort to develop the smooth, elastic texture you need. If you have a stand mixer, I highly recommend using it for easier and more consistent results.
2. Can I prepare the dough ahead of time and let it rise overnight?
Yes, you can prepare the dough ahead of time. After kneading the dough, cover it tightly and let it rise in the fridge overnight instead of at room temperature. The cold temperature slows down the yeast activity and allows the dough to develop more flavor. The next day, let the dough come closer to room temperature before shaping the buns and continuing with the recipe.
3. Can I use a different fruit instead of peaches?
Yes, you can substitute the peaches with other fruits depending on the season. Apricots, plums, cherries, nectarines or berries would all pair beautifully with the almond frangipane.
4. Can I use canned peaches instead of fresh peaches?
Yes, both can work. If using canned peaches, make sure to drain them very well and pat them dry before adding them to the buns, as excess liquid can make the dough soggy.
5. Can I make smaller buns instead of 6 large buns?
Yes, you can divide the dough into smaller portions if you prefer. Keep in mind that smaller buns will bake faster, so you will need to adjust the baking time accordingly. Start checking them earlier to avoid overbaking.
6. Why did my dough not rise?
There are a few reasons why brioche dough may not rise properly. Your yeast may not be active, the milk may have been too hot and damaged the yeast or your kitchen may simply be too cold. Proofing time can vary depending on the temperature of your kitchen, so always rely on the dough’s appearance rather than the exact time; it should visibly double or even triple in size during the first proof.
7. Can I make these buns without the frangipane filling?
Yes, you can leave out the frangipane if you prefer a simpler brioche peach bun. The dough and peaches will still create a delicious pastry. You can also replace the frangipane with another filling, such as pastry cream, cream cheese filling or even a simple almond sugar mixture.
8. How should I reheat these buns and make them soft again?
Brioche naturally becomes firmer after cooling, especially if stored in the fridge. To bring back the soft, fluffy texture, warm the buns in the microwave for about 20-30 seconds before serving. You can also warm them briefly in the oven until slightly heated through. They are best enjoyed slightly warm when the brioche is at its softest.
Ingredients You Will Need For This Recipe
For the Brioche Dough
All-purpose flour
Granulated sugar
Salt
Instant dry yeast
Whole milk
Eggs + egg yolks
Unsalted butter
Vanilla bean paste
For the Almond Frangipane
Unsalted butter
Caster sugar
Egg + egg yolk
Finely ground almonds
Vanilla bean powder
Vanilla extract
For the Egg Wash
Egg + heavy cream
For the Toppings
Sliced almonds
Powdered sugar
Step By Step Instructions With Photos
1. First, prepare the brioche dough.
2. In the bowl of your stand mixer, combine the flour, granulated sugar, salt and vanilla bean powder.
3. Add the eggs, egg yolks and milk.
4. Start kneading on low speed until the dough comes together into a ball. This should take about 5 minutes.
5. Add the butter and continue kneading on low to medium speed until the dough becomes smooth and elastic. Note: At first the dough will look a little messy and sticky, but trust the process and let the stand mixer do its job.
6. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and let it rise at room temperature for about 2 hours, or until doubled in size (the exact time will depend on how warm your kitchen is).
7. Once doubled in size, punch the dough down and divide it into 6 equal portions (about 120 g each).
8. Place each portion onto a large baking tray lined with parchment paper.
9. Cover and let the buns rise for another 30 minutes to 1 hour.
10. While the buns are rising, prepare the almond frangipane and the peaches.
11. To make the almond frangipane, cream together the butter and sugar in a bowl until smooth.
12. Add the egg, egg yolk and vanilla, and mix until fully combined.
13. Finally, stir in the finely ground almonds until incorporated. Set aside.
14. Cut each peach in half, remove the pit, peel the peaches and slice them neatly.
15. Preheat the oven to 180°C (350°F).
16. Once the buns have doubled in size, use the back of a glass or measuring cup to press a well into the center of each bun.
17. Brush each bun with egg wash.
18. Divide the almond frangipane evenly between the buns. I used a medium cookie scoop.
19. Sprinkle the edges of the buns with sliced almonds.
20. Arrange the sliced peaches on top of the frangipane.
21. Bake for about 20 minutes, or until the buns are golden brown.
22. Once ready let the buns cool for 5-10 minutes before dusting with powdered sugar and serving. I highly recommend enjoying them while they’re still warm.
23. When served warm, the almond filling will be slightly runny. As the buns cool, the filling will set a little but will still remain soft and creamy.
Almond Frangipane and Peach Briosche Buns
These Almond Frangipane and Peach Brioche Buns are soft, fluffy and inspired by classic Danishes. Each bun is filled with a rich almond frangipane and juicy peaches, creating the perfect balance between buttery brioche, delicious almond flavor and fresh fruit.
Ingredients
- 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon)
- 35g granulated sugar (3 tablespoons)
- 7g salt (1 teaspoon + 1/4 teaspoon)
- 7g instant dry yeast (1 packet)
- 70g whole milk, warmed up slightly (1/4 cup + 1 tablespoon)
- 2 medium eggs + 2 medium egg yolks
- 120g unsalted butter, softened (1/2 cup + 1 teaspoon)
- 1 teaspoon vanilla bean paste or 1/4 teaspoon vanilla bean powder
- 80g unsalted butter, softened (1/3 cup + 1 teaspoon)
- 80g caster sugar (1/3 cup + 1 tablespoon)
- 1 medium egg + 1 medium egg yolk
- 80g finely ground almonds (3/4 cup + 1 tablespoon)
- 1/4 teaspoon vanilla bean powder
- 1 teaspoon vanilla extract
- An egg mixed with 1 teaspoon heavy cream, for egg wash
- Sliced Almonds, for topping
- Powdered Sugar, for dusting
Instructions
- First, prepare the brioche dough.
- In the bowl of your stand mixer, combine the flour, granulated sugar, salt and vanilla bean powder.
- Add the eggs, egg yolks and milk.
- Start kneading on low speed until the dough comes together into a ball. This should take about 5 minutes.
- Add the butter and continue kneading on low to medium speed until the dough becomes smooth and elastic. Note: At first the dough will look a little messy and sticky, but trust the process and let the stand mixer do its job.
- Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and let it rise at room temperature for about 2 hours, or until doubled in size (the exact time will depend on how warm your kitchen is).
- Once doubled in size, punch the dough down and divide it into 6 equal portions (about 120 g each).
- Place each portion onto a large baking tray lined with parchment paper.
- Cover and let the buns rise for another 30 minutes to 1 hour.
- While the buns are rising, prepare the almond frangipane and the peaches.
- To make the almond frangipane, cream together the butter and sugar in a bowl until smooth.
- Add the egg, egg yolk and vanilla, and mix until fully combined.
- Finally, stir in the finely ground almonds until incorporated. Set aside.
- Cut each peach in half, remove the pit, peel the peaches and slice them neatly.
- Preheat the oven to 180°C (350°F).
- Once the buns have doubled in size, use the back of a glass or measuring cup to press a well into the center of each bun.
- Brush each bun with egg wash.
- Divide the almond frangipane evenly between the buns. I used a medium cookie scoop.
- Sprinkle the edges of the buns with sliced almonds.
- Arrange the sliced peaches on top of the frangipane.
- Bake for about 20 minutes, or until the buns are golden brown.
- Once ready let the buns cool for 5-10 minutes before dusting with powdered sugar and serving. I highly recommend enjoying them while they’re still warm.
- When served warm, the almond filling will be slightly runny. As the buns cool, the filling will set a little but will still remain soft and creamy.
