Pink Praline Brioche
Ingredients
7
50
5 , beaten
1
450
1.5
200
50
80
70
1
0.25
1 , beaten
, as needed
, as needed
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften.
Shell and coarsely chop the pistachios.
STEP 2/5
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Spiral dough tool to the machine.
Grease the loaf tin.
STEP 3/5
Attach the EasyWarm bowl to the machine.
Add the first 6 items of Ingredients 1 (yeast, sugar, eggs, milk, flour, salt) into the EasyWarm bowl, fit the splash guard.
Knead on speed Min for about 1 minute.
Knead on speed 1 for about 4 minutes.
With the machine running, gradually add the last item of Ingredients 1 (butter) to the bowl.
Knead on speed 2 for about 4 minutes or until well combined.
Leave to prove for 1 hour, heat setting 2.
STEP 4/5
Add Ingredients 2 (almonds, sugar, water, food colouring) to the saucepan.
Heat over a medium heat until the sugar has dissolved.
Heat over a high heat until boiling.
Once the temperature reaches 125°C, or just before the syrup starts to caramelise, remove from the heat.
Stir well until combined.
The syrup should become dry and completely coat the almonds, if not place the pan over a low heat until this happens.
Transfer the pralines to a sheet of parchment paper to cool.
Transfer the dough to a lightly floured worksurface.
Divide the dough into 3 equal pieces.
Roll the dough into logs about 30 cm in length.
Press some of the pralines into each dough log.
Reserve a handful of pralines to decorate the loaf later.
Join the end of the dough with some water, press down firmly and tuck the end under the plait, then braid the dough.
Place the braid into the loaf tin.
Cover with a tea towel.
Leave to prove for 1 hour, until doubled in size.
STEP 5/5
Pre heat the oven to 180ºC.
Brush the first item of Ingredients 3 (egg) over the dough.
Sprinkle the dough with the remaining pralines.
Sprinkle the dough with the rest of Ingredients 3 (pearl sugar, pistachios).
Bake for 25 minutes at 180ºC.
Remove the loaf from the oven and cover with foil.
Bake for 5 minutes at 180ºC or until a skewer tests clean.
Leave to cool in the tin.
Turn out.
Serve.
Pink Praline Brioche
Ingredients
7
50
5 , beaten
1
450
1.5
200
50
80
70
1
0.25
1 , beaten
, as needed
, as needed
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften.
Shell and coarsely chop the pistachios.
STEP 2/5
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Spiral dough tool to the machine.
Grease the loaf tin.
STEP 3/5
Attach the EasyWarm bowl to the machine.
Add the first 6 items of Ingredients 1 (yeast, sugar, eggs, milk, flour, salt) into the EasyWarm bowl, fit the splash guard.
Knead on speed Min for about 1 minute.
Knead on speed 1 for about 4 minutes.
With the machine running, gradually add the last item of Ingredients 1 (butter) to the bowl.
Knead on speed 2 for about 4 minutes or until well combined.
Leave to prove for 1 hour, heat setting 2.
STEP 4/5
Add Ingredients 2 (almonds, sugar, water, food colouring) to the saucepan.
Heat over a medium heat until the sugar has dissolved.
Heat over a high heat until boiling.
Once the temperature reaches 125°C, or just before the syrup starts to caramelise, remove from the heat.
Stir well until combined.
The syrup should become dry and completely coat the almonds, if not place the pan over a low heat until this happens.
Transfer the pralines to a sheet of parchment paper to cool.
Transfer the dough to a lightly floured worksurface.
Divide the dough into 3 equal pieces.
Roll the dough into logs about 30 cm in length.
Press some of the pralines into each dough log.
Reserve a handful of pralines to decorate the loaf later.
Join the end of the dough with some water, press down firmly and tuck the end under the plait, then braid the dough.
Place the braid into the loaf tin.
Cover with a tea towel.
Leave to prove for 1 hour, until doubled in size.
STEP 5/5
Pre heat the oven to 180ºC.
Brush the first item of Ingredients 3 (egg) over the dough.
Sprinkle the dough with the remaining pralines.
Sprinkle the dough with the rest of Ingredients 3 (pearl sugar, pistachios).
Bake for 25 minutes at 180ºC.
Remove the loaf from the oven and cover with foil.
Bake for 5 minutes at 180ºC or until a skewer tests clean.
Leave to cool in the tin.
Turn out.
Serve.