Sticky Nut and Maple Brioche Buns with Raspberry Orange Marmalade


1/4 cup(s) salted butter, softened
1 cup(s) chopped macadamia nuts, toasted
1 cup(s) chopped pecans, toasted
1/2 cup(s) raspberry orange marmalade (see recipe below)
1/4 cup(s) packed dark brown sugar
1/4 cup(s) maple syrup
6 (3-inch) brioche rolls, halved
1/2 cup(s) confectioners' sugar
3 tablespoon(s) heavy cream
1/2 teaspoon(s) vanilla extract


Heat the oven to 400 degrees. Line a 9-inch cake pan with parchment and set aside. Stir the butter, nuts, marmalade, brown sugar, and syrup together over medium heat and cook until bubbling. Pour into the prepared pan and fit the rolls, cut side down over the nut mixture (the rolls should fit snuggly).

Bake until the nut mixture is bubbling and the rolls are slightly toasted on top, 15 to 20 minutes. Cool for 10 minutes. Invert the pan onto a serving plate to unmold.

Stir the confectioners' sugar, heavy cream, and vanilla together until smooth and drizzle over the cooled buns.

Raspberry Orange Marmalade


1/4 cup seedless raspberry jam
1/4 cup orange marmalade

Mix thoroughly and add to recipe as directed above.

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