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Praline brioche (Brioche aux pralines)

Make Praline brioche (Brioche aux pralines) at home with Caster Sugar, Fine Sea Salt, and Caster Sugar Plus For Sprinkling. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   To make the dough, sprinkle the yeast and one teaspoon caster sugar on to the warm milk in a small bowl.

2. 2

   Whisk lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface.

3. 3

   Sift the flour, salt and two tablespoons of caster sugar into a large mixing bowl.

4. 4

   Make a well in the centre and pour in the yeast mixture and beaten eggs.

5. 5

   Mix with a wooden spoon until it forms a ball.

6. 6

   Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth.

7. 7

   Gradually add the softened butter, a teaspoon at a time, kneading well in between each addition.

8. 8

   Flour the surface generously as you knead in the butter.

9. 9

   On a clean floured surface and using clean hands, sprinkle the dough with more flour.

10. 10

    Continue to knead lightly for a further 10 minutes or until the dough is very pliable, smooth and slightly shiny but no longer sticky.

11. 11

    Place the dough in a large lightly oiled bowl and cover with oiled cling film.

12. 12

    Leave in a warm place for 1½ hours until well risen and spongy.

13. 13

    Knead for a minute or so, then roll it out with a floured rolling pin to make a square measuring 35cm x 35cm/14in x 14in.

14. 14

    Cover the tin loosely with oiled cling film and leave in a warm place for about 45 minutes or until the dough is well risen.

15. 15

    Bake the brioche for 30 minutes, then remove it from the oven and brush lightly but generously with the beaten egg yolk.

16. 16

    Return the brioche to the oven for a further 10 minutes until golden brown.