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Try SavoraBrioche aux Pralines (Pink Praline Brioche)
A classic Lyonnaise treat! This sweet brioche is studded with pink pralines, creating a beautiful and delicious bread perfect for breakfast, brunch, or dessert. It's a bit of a project, but the result is well worth the effort!
Ingredients
- Strong Bread Flour300 g
- Instant Dry Yeast7 g
- Caster Sugar50 g
- Salt6 g
- Eggs3 Large
- Whole Milk75 ml
- Unsalted Butter150 g
- Pink Pralines200 g
- Egg1
- Water1 tbsp
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Learn MoreMethod
In a large bowl, whisk together the flour, yeast, sugar, and salt.
Add the eggs and milk to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Gradually add the cold, cubed butter, a few pieces at a time, kneading until each addition is fully incorporated before adding more. The dough will become very soft and sticky.
Once all the butter is incorporated, knead for another 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
Gently fold in the crushed pink pralines, being careful not to overmix.
Cover the bowl and let the dough rise in a warm place for 1.5-2 hours, or until doubled in size.
Gently deflate the dough and turn it out onto a lightly floured surface.
Shape the dough into a round or oval loaf and place it in a greased and floured brioche tin or on a baking sheet lined with parchment paper.
Cover and let the dough rise again for 1-1.5 hours, or until almost doubled in size.
Preheat oven to 350°F (175°C).
In a small bowl, whisk together the egg and water for the egg wash.
Brush the top of the brioche with the egg wash.
Bake for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, tent it with foil.
Let the brioche cool in the tin for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
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