Pink Praline Brioche
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the classic tarte au praline rose.
Author: Nicole MacVicar
Serves: 12 slices
- 1½ tsp active dry yeast
- 1 cup warm milk (100°F to 110°F)
- 2½ cups all-purpose flour (approx)
- ¼ cup granulated sugar
- 2 tbsp dehydrated mashed potato flakes
- 1 tsp fine sea salt
- 2 eggs, lightly beaten
- 3 tbsp unsalted butter, cut into pieces
- 1 cup (170 g) crushed Pink Pralines*
- 1 egg yolk
- In large bowl stir yeast and warm milk. Let stand for 10 minutes or until frothy. Transfer to stand mixer with dough hook. (You can do this by hand but the dough is quite sticky).
- Add flour, sugar, potato flakes, salt and eggs.
- Mix until combined, about 1 minute.
- Using dough hook, beat dough until smooth and elastic, about 10 minutes, adding up to ¼ cup more flour if necessary if dough is extremely sticky. (It will eventually get less sticky as the gluten in the flour develops).
- Add butter and mix until just incorporated. If it still is in clumps, it will be incorporated at the next stage.
- Turn dough onto well-floured surface.
- Knead until butter is combined and no longer sticky. Form into ball. Transfer to greased bowl and let rise in a warm, draft free area for 1½ hours or until doubled in bulk.
- Punch down and let stand for 10 minutes.
- Reserve a piece of dough, about 4 oz, and form into ball. Set aside.
- Press or roll out remaining dough on lightly floured surface.
- Reserve about ¼ cup of the crushed praline. Spread remaining praline over half of the dough. Fold dough over and press to enclose praline. Continue folding over to incorporate pralines, and shape into ball.
- Place in greased brioche pan. Top with reserved ball of dough.
- Let rise in draft-free place until doubled in bulk, about 1 hour.
- Whisk egg yolk with 1 tsp water. Brush overtop. Sprinkle with reserved praline.
- Bake in centre of 350°F oven for 40 to 50 minutes until golden and sounds hollow when tapped.
- If top gets too brown, cover with foil the last 10 to 20 minutes of baking.
- Let cool for 30 minutes. Remove from mould and let cool completely.
* Place pralines in zip top bag. Break with mallet or hammer to crush into uniform pieces.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.