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Praline Brioche (Brioche Aux Pralines)

Rich yeast dough enriched with butter and eggs, rolled with crushed pink pralines and baked until golden brown.

Baking Vegetarian Bread French Sweet

Estimated Nutrition

Calories

444.9

kcal / serving

4448.5 kcal total

Carbs

54.6g

per serving

545.9 g total

Fat

20.5g

per serving

204.8 g total

Protein

10.5g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Action Dried Yeast

1 sachet

tsp

Caster Sugar

2.3

tbsp

Caster Sugar

2 tbsp for dough plus 1 tsp for sprinkling

Pink Pralines

rose pralines

Dairy

125

Milk

warm

piece

Eggs

medium, beaten

175

Butter

softened

piece

Egg Yolk

beaten, for glaze

GrainsCereals

550

Plain Flour

500g for dough plus 50g for kneading

NutsSeeds

tsp

Sea Salt

fine

OilsFats

tbsp

Sunflower Oil

for greasing

Method

Whisk yeast and sugar into warm milk and rest 10 minutes until foamy.

Sift flour, salt, and sugar into a bowl, then mix in yeast mixture and eggs.

Knead dough on a floured surface for 5 minutes until smooth.

Gradually knead in softened butter a teaspoon at a time for 10 minutes.

Knead for another 10 minutes until dough is pliable and shiny.

Place in oiled bowl, cover, and leave in a warm place for 90 minutes.

Crush pralines roughly using a pestle and mortar.

Oil a 23cm cake tin and line the base with parchment.

Knock back dough and roll into a 35cm square.

Sprinkle crushed pralines evenly over the dough surface.

Roll into a log, cut into 4cm slices, and arrange in the tin.

Cover and prove in a warm place for 45 minutes.

Preheat your oven to 180°C.

Bake for 30 minutes, glaze with egg yolk, then bake 10 more minutes.

Cool in the tin for 10 minutes before transferring to a wire rack.

Sprinkle with sugar and serve.

made with
a toodle. project