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PRALINE BRIOCHE
Makes 3 brioches
Preparation time: 1 hour
Cooking time: 12 to 13 minutes
Resting time: 1 hour plus 2 hours and 30 minutes
For the brioche dough
3⅓ cups (430 g) cake flour
1¾ teaspoons (10,5 g) salt
¼ cup (50 g) superfine sugar
⅓ (17 g) organic cake yeast, or 2 teaspoons active dry yeast
(dissolved in milk or water)
4 large (200 g) eggs (¾ cup plus 1 tablespoon)
¼ cup (65 g) whole milk
¾ cup plus 3 tablespoons
(1¾ sticks plus 3 tablespoons/215 g) unsalted butter
For finishing
½ cup (100 g) pink sugar-coated
almonds, chopped
For the brioche dough
Make a brioche dough following the directions on this page.
For assembly and finishing
Cut the dough into 3 pieces and shape into balls. Place them in
round, greased aluminum cake pans and let rise at room