Pink Praline Brioche Buns Recipe

How to make Pink Praline Brioche Buns

1. In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the sugar and eggs until fluffy. Then add your milk.
   
2. Separately, combine your flour, dried yeast and salt in a mixing bowl.
3. Now tip the flour, yeast and salt into your beaten eggs and milk. Mix on a medium speed for 5-10 minutes.
4. Add the butter in cubes, a little at a time. Add more butter when the first bit is fully incorporated. 
5. When all butter is incorporated, leave to mix for a further 10min, and until smooth and supple, on low/medium speed to help build gluten.
   
6. 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, it should have a little 'bounce' to it if you gently touch it with your finger.
   
7. Preheat your oven to 180°C (160°C fan).
8. Incorporate your almond pralines into the sticky dough, then drop ice-cream scoop sized balls of the mixture into a lined muffin tray.
9. Bake for 25-30 minutes, or until golden brown.
10. Transfer to a wire rack. The sugar in the pralines will be molten and very hot, so allow the brioche to cool before slicing.