Almond Brioche Rolls with Saffron and Lemon Sugar

Written by on in Bread, Breads, Breakfast, French

Bring a touch of French patisserie magic to your kitchen with these Saffron-Infused Almond Brioche Stars. Delicate strands of saffron lend a golden hue and subtle aroma to the plush, enriched dough, while a crunchy almond filling and sparkling lemon sugar topping make every bite irresistible. This recipe is perfect for a special brunch or as a luxurious teatime treat—no fancy equipment required!

Top Tip

Let your dough rise in a warm, draft-free spot for the fluffiest brioche texture.

Ingredients

For the Saffron Brioche Dough

  • 3 cups (375g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (7g) instant yeast
  • 3/4 tsp fine sea salt
  • 1/2 cup (120ml) whole milk, lukewarm
  • 1/4 cup (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 tsp saffron threads, lightly crushed
  • 1 tbsp warm water

For the Almond Filling

  • 1/2 cup (60g) finely ground almonds
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, softened
  • 1 egg yolk
  • 1/2 tsp almond extract
  • Pinch of salt

For the Lemon Sugar Topping

  • 1/4 cup (50g) granulated sugar
  • Zest of 1 large lemon

For Assembly

  • 1 egg, beaten (for egg wash)
  • Sliced almonds, for garnish (optional)

Steps

  1. Steep the saffron: In a small bowl, combine saffron threads with 1 tbsp warm water. Let steep for 10 minutes to release color and aroma.
  2. Make the dough: In a large mixing bowl, whisk together flour, sugar, yeast, and salt. In another bowl, combine lukewarm milk, softened butter, eggs, and the saffron mixture. Add wet ingredients to the dry and mix until a sticky dough forms.
  3. Knead: Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1.5 hours.
  4. Prepare almond filling: In a bowl, mix ground almonds, sugar, butter, egg yolk, almond extract, and a pinch of salt until creamy.
  5. Shape the stars: Punch down the dough and divide into 8 equal pieces. Flatten each into a disc, spread 1 tbsp almond filling in the center, then pinch edges to seal. Gently shape into a ball, then use scissors to snip 5 evenly spaced cuts around the edge (like a star).
  6. Second rise: Place shaped stars on a parchment-lined baking sheet, cover loosely, and let rise for 30-40 minutes until puffy.
  7. Preheat oven to 350°F (175°C). Mix lemon zest with sugar for topping.
  8. Brush brioche stars with beaten egg, sprinkle with lemon sugar, and sliced almonds if desired.
  9. Bake for 18-22 minutes, until golden and fragrant. Cool slightly before serving.

Nutrition

  • Calories: 315
  • Protein: 7g
  • Net Carbs: 38g
  • Fat: 14g
  • Fiber: 2g

Tips

  • If you don’t have ground almonds, pulse whole or sliced almonds in a food processor until fine.
  • For extra citrus zing, add a splash of lemon juice to the almond filling.

FAQs

Can I make the dough ahead of time?

Yes! After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping.

Cooking for one?

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What if I don’t have saffron?

You can omit it or use a pinch of turmeric for color, though the flavor will differ.

Are these best served warm or at room temperature?

They’re delicious both ways, but freshly baked and slightly warm brings out the best texture and aroma.

Can I freeze the baked brioche stars?

Absolutely! Cool completely, then freeze in an airtight container for up to one month. Reheat gently before serving.

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