This recipe was inspired by the wonderful Tartine Bread cookbook from the eponymous bakery in California, where these toasties are called Bostock. If you cannot find yuzu marmalade (or yuzu cha as it is known in Japan) at your local Japanese food store, try a Korean food store where yuzu/yuja marmalade is called ‘honey citron tea’ or ‘yuja cha’. The almond cream and limoncello syrup can all be made in advance and the brioche buns purchased from a shop. If you prefer an alcohol-free version, just omit the limoncello or brandy. A great weekend breakfast or brunch treat!
Ingredients
- 4 shop-bought brioche buns
- 3½ oz (100 g) yuzu citron tea marmalade
- 2¾ oz/¾ cup (75 g) flaked almonds
- icing (confectioner’s) sugar, for dusting
For the Iimoncello Syrup
- 3½ fl oz/scant ½ cup (100 ml) water
- 2¾ oz/1/3 cup (75 g) granulated sugar
- 1 large lemon, juice and zest
- 2 fl oz/¼ cup (50 ml) limoncello liqueur
For the Almond Cream
- 4 oz/1 1/3 cups (125 g) flaked almonds
- 2¾ oz/1/3 cup (75 g) granulated sugar
- pinch of sea salt
- 2 eggs
- 4 oz/½ cup (120 g) unsalted butter, softened
- 2 tbsp brandy
How to Make It
- Make the almond cream first by adding the flaked almonds, sugar and salt to a food processor and blending until well ground. Add the eggs and butter and mix again to make a paste. Transfer to a sealable container, add the brandy and mix well. Cover and refrigerate for at least 1 hour.
- To make the limoncello syrup, add all the ingredients except the limoncello to a small pan and heat until all the sugar is dissolved. Turn off the heat and let it cool down completely then add the limoncello. Mix well and reserve.
- Slice the brioche buns in half and toast them until they are evenly golden but not browned. Let them cool down.
- Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray (sheet) with baking (parchment) paper.
- When you are ready to bake, quickly brush each brioche toast liberally with the limoncello syrup until they are moist, then transfer them to the lined baking tray (sheet). Spread a very thin layer of the yuzu marmalde on top followed by a thicker layer of the almond cream. Top with the flaked almonds and bake for 10-12 minutes until golden brown. Dust with the icing (confectioner’s) sugar before serving.