Almond Cream Brioche Buns

For the Brioche dough
350 g flour
1 packet of fast rising yeast
80 g softened butter
2 egg yolks
150 ml lukewarm milk (approximately 120-130 degrees
3 tbsp light brown sugar

For the almond Cream
150 g almond flour
2 eggs
100 g light brown sugar or cane sugar
60 g softened butter
1 vanilla bean or 1 tsp vanilla extract
1 tsp almond extract

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