Pink Praline Brioche

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    539
based on 22 ratings

A rich loaf with a light, buttery crumb, topped with vibrant pink pralines- a speciality of Lyon in the South East of France. This is a very easy recipe to make and if you like brioche you will not be disappointed as the pralines bring additional sweetness as well as a delicious nutty flavour.

Inspired by: https://youtu.be/fxwdFJ5gs4A

recipe updated 27 Nov 2024

Ingredients

  • Butter icon
    Butter
    200 g
  • Pistacchios icon
    Pistacchios
    as needed
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Caster sugar icon
    Caster sugar
    130 g
  • Egg icon
    Egg
    6
  • Milk icon
    Milk
    1 tablespoon
  • Plain flour icon
    Plain flour
    450 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Almonds icon
    Almonds
    50 g
  • Water icon
    Water
    70 ml
  • Red food colouring icon
    Red food colouring
    1 dash
  • Pink food colouring icon
    Pink food colouring
    2 dashes
  • Pearl sugar icon
    Pearl sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Loaf pan - 8.5 x 4.5 x 2.5"
  • kCook icon Easywarm bowl
  • kCook icon Saucepan
  • kCook icon Lightly floured surface

Step preview

  1. Grease a clean loaf pan then set aside
  2. Attach Dough Tool
  3. Add active dried yeast, caster sugar, egg, milk, plain flour and salt to the EasyWarm Bowl
  4. Knead - 1 min, Speed Min
  5. Knead - approx 4 min, Speed 1
  6. Add butter to the EasyWarm Bowl gradually while machine is running
  7. Knead until well combined - approx 4 min, Speed 2
  8. Remove Dough Tool
  9. Prove - 1 hr, 2
  10. Add almonds, caster sugar, water, red food colouring and pink food colouring to a clean saucepan
  11. Heat until sugar has dissolved - medium heat
  12. Heat until boiling - high heat
  13. Once the temperature reaches 125°C, or just before the syrup starts to caramelise, remove from the heat and stir well
  14. The syrup should become dry and completely coat the almonds, if not replace the pan over a low heat until this happens
  15. Transfer the pralines to a sheet of baking parchment or silicone mat to cool
  16. Transfer dough to lightly floured surface
  17. Divide into 3 equal pieces
  18. Roll into logs
  19. Press some of the pralines into each length of dough, reserve a handful to decorate the loaf later
  20. Join each length of dough with some water, press down firmly and tuck the end under the plait, then braid the dough
  21. Place the braid in the loaf tin
  22. Cover with kitchen towel
  23. Prove until doubled - 1 hr
  24. Pre-heat oven - 180°C
  25. Remove the cloth from the dough
  26. Brush with egg
  27. Sprinkle with the remaining pink pralines
  28. Sprinkle with pearl sugar and pistacchios
  29. Bake - 25 min, 180°C
  30. Remove from oven
  31. Cover with foil
  32. Bake until skewer tests clean - 5 min, 180°C
  33. Allow to cool in the tin before attempting to turn it out
  34. Serve
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