Brioches aux pralines roses
Brioche muffins studded with pink, almond pralines.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups unbleached all-purpose flour, plus more for dusting work surface
- 3 tbsp granulated sugar, plus more for the top
- 2.25 tsp active dry yeast 1 packet
- 1 tsp table salt
- 2 large eggs , plus 1 egg beaten for the egg wash
- 1/4 cup whole milk
- 1/2 cup salted butter , softened, cubed, plus more for the tins and the top
- 1/2 cup pralines roses, plus more for the top
Instructions
- 1
Heat the milk until its warm, but not too hot that you can't hold your finger in it for longer than 5 seconds. Add the active dry yeast to the milk and give it a gentle stir. Let it rest for 5 minutes.
- 2
In the meanwhile, combine the flour and sugar together in the bowl of a stand mixer. Alternatively, you can just use a large bowl and a wooden spoon. Add the eggs and beat those in.
- 3
Pour in the yeast-milk mixture and mix everything together to create a shaggy looking dough. Add the butter to the dough and mix well for a minute or two. You want to create a wet, sticky dough that sticks to the sides of the bowl.
- 4
Scrape the dough out of the bowl and turn it out onto a floured surface. Knead the dough until you get a smooth compact ball. Place the dough in a clean bowl and cover with a sheet of plastic wrap. Turn on the oven's warm setting for 30 seconds, then turn it off. Place the dough in the oven and let it rest for at least 2 hours, until doubled in size.
- 5
Turn the dough out onto a floured surface. Add about 1/2 cup of the pralines all over the top of the dough. Then fold the sides of the dough inward and over the pralines to envelope the pralines inside the dough. Knead the dough for a bit to help distribute the pralines all throughout the dough.
- 6
Divide the dough into 8 pieces. Roll each piece into a ball and either place them in buttered brioche tins, or assemble them next to each other in a buttered, round cake pan (like you would for cinnamon rolls). Cover the brioche balls with a sheet of plastic wrap and let rise for 1 hour.
- 7
Preheat the oven to 375°F. Gently place a few pralines into the tops of the brioche balls. Brush the tops with the beaten egg. Bake for about 16-18 minutes, until the tops are a deep golden brown. When the brioche balls come out of the oven, brush the tops with a mixture of 2 tbsp melted butter and 1 tbsp sugar.