Pink praline brioche loaf

Pink praline brioche loaf | Kenwood Recipes

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  • Serves: Up to 10 people

Can be made with these products:


For the brioche:

  • 450g plain flour                 
  • 7g dried yeast              
  • 50g caster sugar            
  • 5 eggs,                                      lightly beaten
  • 1 tbsp milk                           
  • 1.5 tsp salt                           
  • 200g butter,                             cubed, room temperature
  • 50g whole almonds       
  • 80g caster sugar       
  • 70g water       
  • A few drops of red food colouring (Americolour- red red)
  • 2 drops of pink food colouring (Americolour- deep pink) 

To Finish:

  • 1 egg,                                      beaten
  • Pearl sugar,                             as needed
  • Pistachios,                              chopped as needed (optional)

Total Time: 2 hours 35 minutes


  • Grease a loaf tin.
  • Add the flour, yeast, sugar (50g), eggs (5), milk, salt, to the EasyWarm bowl, fit the dough tool and the splash guard. Select the ‘dough kneading’ pre-set and press Start.
  • Once the machine stops select speed 2. While the machine is running, gradually add the butter, a couple of cubes at a time, mix until a dough has formed.
  • Select the ‘dough proving’ pre-set and press Start.
  • Add the almonds, sugar (80g), water, food colouring to a medium pan. Place the pan over a medium heat until the sugar has melted.
  • Increase the heat and bring the mixture to the boil. Just before the syrup starts to caramelize, remove from the heat and stir well.
  • Transfer the pralines to a sheet of baking parchment or silicone mat to cool.
  • Once proved, divide the dough into three equal pieces. Roll them into long sausages of 30cm in length.
  • Press some of the pralines into each length of dough, reserve a handful to decorate the loaf later.
  • Join each length of dough with some water, press down firmly and tuck the end under the plait, then braid the dough. Join the other end together with some water, press down firmly and tuck the end under the plait.
  • Place the braid in the loaf tin. Cover with a damp cloth and prove for 1 hour, or until doubled in size.
  • Pre-heat the oven to 180°C. Brush the top of the loaf with the beaten egg, add the remaining pink pralines, pearl sugar and chopped pistachios.
  • Bake in the pre-heated oven for 30 mins, after 25 mins cover with foil. Check the loaf is fully cooked by inserting a skewer into the centre, if there is uncooked dough on the skewer return the covered loaf to the oven for another 5 minutes and check it again.
  • Allow to cool in the tin before attempting to turn it out.

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