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Pink Praline Brioche à la praline

Pink Praline Brioche à la Praline

This sweet bread has a crusty exterior yet is soft on the interior, and the pink pralines add the Lyonnaise touch.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine French
Servings 8 people

Ingredients
  

  • 250 g (1 cup) Flour
  • 125 g (1/2 cup) Cold unsalted butter diced
  • 2 eggs
  • 1 Egg Yolk
  • 60 g (1/4 cup) milk lukewarm
  • 25 g (1.5 tbsp) Sugar
  • 5 g (1 package) dried active yeast baker’s yeast
  • 2 tbsp (heaped) Crème fraiche or Greek Yogurt
  • 1 tbsp orange blossom water optional
  • 200-250 g (3/4-1 cup) Pink Pralines crushed
  • a pinch of Salt

Instructions
 

  • Preheat the oven to 180°C (360 F).
  • Dissolve dry yeast in lukewarm milk for about 5 minutes.
  • In a stand mixer fitted with the hook attachment (or by hand), mix flour, salt, sugar, butter, crème fraiche and yeast-milk mixture.
  • Incorporate eggs and orange blossom water and mix until perfectly combined.
  • Cover with a damp tea towel and let it rest in a warm place (next to a heater for example), until the dough rises and doubles in size. This should take at least 1 hour.
  • Butter and flour a baking pan – you could use a nice baking pan like a kugelhopf or a bundt to get a beautiful shape!
  • Work the dough again for a few minutes, using a wooden spatula or your stand mixer, and incorporate the pink pralines then transfer the dough evenly into the baking pan.
  • Cover with a damp tea towel and let it rise again for 1 hour in a warm place.
  • Bake at 180°C (360 F) for 30 minutes, then at 160°C (320 F) for 10 minutes. A knife should come out clean but still moist.
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