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Brioche with Almond Praline

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  • Author: Michelle Rose
  • Yield: makes 1×8? loaf or 6 muffins 1x


Buttery, pillowy brioche is delicious anytime of the day. Inspire by the baked good in Lyon, pink candy-coated almonds add a sweet crunchy to the bread.




  • 375g All Purpose Flour
  • 16g fresh yeast or 8 grams Instant Yeast
  • 45g sugar
  • 8 g salt
  • 190g eggs
  • 60g whole milk
  • 170g butter (cut into cubes)

Almond Praline (For the First Coating)

  • 100ml water
  • 300g sugar
  • 150g blanched skinless almonds

Almond Praline (For the Second Coating)

  • 100ml water
  • 300g sugar
  • a few drops of red gel food colour



  1. Combine all ingredients except the butter in a mixer fitted with a dough hook and mix on low speed about 5 minutes to combine. Once combined add butter and mix on medium speed for around 8-9 minutes or until dough comes away from the bottom of the bowl. If the dough seems to be stuck and isn’t really coming together, help it along with a bench scraper and pull together by hand. Mix for another minute.
  2. Remove from mixer and lightly knead by hand. Put into a greased bowl, cover and let it ferment in your fridge overnight.
  3. In a saucepan combine sugar and water. Gently dissolve with spatula or whisk taking care not to spread sugar and water up the sides of the pan. Keep a moist brush handy to brush the sides of the pan to prevent crystallization. Bring to boil until sugar reaches 275F.

Almond Praline (For the First Coating)

  1. Add almonds and stir until the almonds have a sandy texture. Pour out onto a cooling rack. Once cool, separate any almonds that may have stuck together or sugar that may have clumped

Almond Praline (For the Second Coating)

  1. Once almonds are cooled, bring the water, sugar and gel colour to a boil until it reaches 275F. Stir in the nuts quickly just until they are coated and not sandy this time. Coat each nut in this pink sugar well though.
  2. Remove from heat and pour onto a cooling rack. Once cool chop up about 100-150g of the praline for the brioche. The unused praline can be stored in an airtight container for months

To Assemble

  1. Turn out brioche onto a floured surface. Push down on dough to deflate and roughly chop. If making loaves you can make the pieces somewhat bigger. Muffins will require smaller pieces.
  2. Toss the chopped up brioche with the almond praline, saving some praline for later.
  3. Spray loaf pan with non stick spray and fill both muffin cups or loaf pan about halfway.
  4. Cover with plastic wrap and let proof until the dough reaches almost to the top. Brush well with egg wash and top with remaining praline and some pearl sugar.
  5. Bake loaf at 325F for 45 minutes and muffins for 20 minutes or until deep golden brown
  6. Release loaf from pan immediately and let cool on a rack.
  • Category: Baking
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