Pink Praline Brioche
2 hrs 30 mins
3 hrs 15 mins
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.
Servings: 12 slices (hover over the number to adjust)
- In a large bowl, combine yeast and warm milk. Let stand for 10 minutes or until frothy. Transfer to a stand mixer with a dough hook. (You can do this by hand but the dough is quite sticky).
- Add flour, sugar, potato flakes, salt, and eggs.
- Beat dough until smooth and elastic, about 10 minutes, adding up to ¼ cup more flour if dough is extremely sticky. (It will eventually get less sticky as the gluten in the flour develops).
- Add the butter and mix until just incorporated. If it still is in clumps, it will be incorporated at the next stage.
- Turn the dough onto well-floured surface.
- Knead until butter is combined and no longer sticky. Form into ball. Transfer to a greased bowl and let it 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.
- Put the praline in a sealed plastic bag and crush with a mallet. Reserve ¼ cup.
- Spread the remaining praline over half of the dough. Fold dough over and press to enclose praline. Continue folding over to incorporate pralines, and shape it 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 and use it to brush the surface of the brioche. 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.