Name: Brioche de Saint-Genix
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 500 g Type 55 flour; 100 Granulated sugar; 1 tsp Fine salt; 250 g Butter at room temperature (very soft); 6 pieces Whole eggs; 2 g Packets of dry baker's yeast (brioche); 25 g Milk heated to 35 °C; 2 Packets of vanilla sugar; 300 g Crushed pink pralines (divided: most to integrate into the dough and a small portion reserved for the top); 1 Egg yolk diluted with a little water

Step 1

In a bowl, mix the flour, salt, and sugar. Dissolve the yeast in the warm milk (room temperature + milk temperature = 56 °C) and then incorporate it into the flour. Add the eggs one at a time.

Step 2

Next, add the very soft butter and mix until you obtain a smooth, homogeneous dough that pulls away from the sides of the bowl (about 20 minutes).

Step 3

Let rise in a warm place (32 to 35 °C), covered with a cloth and away from drafts, for approximately 1 hour.

Step 4

Punch down the dough two or three times and refrigerate overnight, covered with plastic wrap to prevent a crust from forming. The next day, turn out the dough and knead in the crushed pralines.

Step 5

Place the dough onto a baking sheet lined with parchment paper (or lightly floured) and let it rise again, covered, in a warm place (35 °C) for about 1 hour and 30 minutes. The dough should double in volume.

Step 6

Brush with the egg wash and bake for approximately 35 minutes at 200 °C.

Step 7

If you cannot find pre-crushed pralines, you can use whole pralines: wrap them in a clean kitchen towel and crush them by tapping with a kitchen mallet.

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Brioche de Saint-Genix

Nutrition Facts

Ingredients

For the brioche dough

For the filling and finishing

Accompaniments

Directions

Homemade tip for the pralines:

Nutrition Facts

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