Prink Praline Brioche Recipe

How to make Pink Praline Brioche

1. In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour, sugar, salt, and eggs. Add the yeast-milk mixture. Mix on a low speed until a shaggy dough forms, then increase to medium and knead for 8-10 minutes. The dough should be elastic and starting to pull away from the sides of the bowl.
2. With the mixer running steadily, add the softened butter one or two cubes at a time. Wait until each piece is fully absorbed before adding the next. This requires patience; slow incorporation is the key to a rich, glossy texture. Once all the butter is in, knead for a further 5 minutes until the dough is smooth and shiny.
3. Transfer the dough to a lightly floured bowl and cover with a damp cloth or beeswax wrap. Leave to rise in a warm, draught-free spot for 1½–2 hours, or until it has doubled in size. For the best flavour development, you can let the dough rise in the fridge overnight. (Cold dough is also slightly easier to shape).
4. Turn the dough out onto a lightly floured surface. Gently knock back the dough by pressing the air out with your fingertips. Scatter over the crushed pink pralines and fold them in gently until evenly distributed.
5. Shape the dough into individual buns, roughly the size of your palm. Place into a buttered tin or directly onto a lined baking sheet. Cover loosely and leave to prove for a further 1–1½ hours until puffed and springy.
6. Preheat your oven to 180°C (160°C fan). Gently brush the top of the brioche with the egg yolk. Bake for 25–30 minutes for a loaf, or 15–20 minutes for buns, until deep golden brown.
7. Transfer to a wire rack. The sugar in the pralines will be molten and very hot, so allow the brioche to cool before slicing.