Brioche with pink pralines using a Aldi
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine sinking your teeth into a soft, pillowy brioche that’s not just any ordinary treat; it’s a whimsical creation filled with the delightful crunch of pink pralines! Originating from the sweet region of Normandy, France, brioche is a classic bread that has been charming taste buds for centuries. It’s often said that the French have elevated bread-making to an art form, and this recipe takes it a step further by adding a delightful twist with colorful pink pralines. These sugary nuggets not only add a pop of color but also a sweet, nutty flavor that dances on your palate. Whether enjoyed at breakfast or as a decadent dessert, this brioche is sure to make every bite feel like a celebration. Fun fact: in the world of French pastries, the pink praline was originally created in the 18th century by a confectioner named Louis Bonnefoy, who wanted to impress the local nobility with his sugary brilliance!
Ingredients
- 100 g Milk
- 75 g Granulated sugar
- 100 g Butter
- 7 g Dehydrated baker's yeast
- 250 g Flour t55
- 1 Eggplant
- 1 Pinch(es) Salt
- 100 g Dried cranberry
- 100 g Pink praline
- 20 g Pearl sugar
Steps
Dough
- Add 100 g of milk, 75 g of granulated sugar, 100 g of butter, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour t55, 1 eggplant, 1 pinch(es) of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Add 100 g of dried cranberry, 100 g of pink praline 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.
- Lightly oil the mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Baking
- Preheat the oven at 180°C.
- Gently deflate the dough.
- Shape it into a loaf.
- Grease a loaf pan.
- Transfer the content of the dough in a pan.
- Sprinkle 20 g of pearl sugar on the dough.
- Cook in the oven at 180°C during 30min.
- Bake until golden brown (about 30-35 minutes).
- Let cool in the pan for 10 minutes.
- Transfer the content of the pan in a strainer let cool.
