Almond Cream Braided Brioche using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the heavenly delight of brioche with almond cream, a sweet symphony that dances on your palate! Originating from France, this decadent pastry combines the rich, buttery flavor of traditional brioche with a luscious almond cream filling that takes it to a whole new level of deliciousness. Legend has it that brioche was once considered a luxury reserved for the aristocracy, making it a true treat for those who enjoy a bit of extravagance with their morning coffee. With a hint of orange zest and a sprinkle of flaked almonds, each bite is a delightful experience that transports you to a quaint Parisian café. So, roll up your sleeves and bake your way to bliss with this charming recipe that’s sure to impress your friends and family!
Ingredients
- 250 g Flour t55
- 50 g Granulated sugar
- 5 g Salt
- 7 g Dehydrated baker's yeast
- 120 g Milk
- 60 g Butter
- 3 Eggs
- 50 g Raisin
- 100 g Almond cream
- 20 g Flaked almond
Steps
Prepare the Dough
- Add 250 g of flour t55, 50 g of granulated sugar, 5 g of salt, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 120 g of milk, 60 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Add 50 g of raisin in the food processor bowl.
- Mix knead: 1:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl cover with towel.
- Setaside the dough in a bowl during 1h 30.
Shape and Fill the Brioche
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Punch down the risen dough.
- Divide it into two equal portions.
- On a lightly floured surface, roll each portion into a rectangle approximately 30×20 cm.
- Spread 100 g of almond cream over the dough.
- Fold each rectangle in half lengthwise and cut into three strips, leaving one end attached.
- Braid the three strips together and form a circle, pinching the ends to seal.
- Place the content of the dough on a baking tray.
- Repeat with the second portion of dough.
- Setaside the dough on the baking tray during 20min.
Egg wash
- Add 1 egg in the bowl.
- Mix manual: 0sec / 0°C / Speed 1.
Bake the Brioche
- Brush 1 egg on the dough.
- Sprinkle 20 g of flaked almond over the dough.
- Cook in the oven at 180°C during 20min.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
