Almond Brioche
Ready In: 4 hrs 30 mins
Serves: 10
Ingredients
Brioche
- 3⁄4 cup lukewarm water
- 3⁄4 tablespoon yeast
- 3⁄4 tablespoon salt
- 4 eggs
- 1⁄4 cup honey
- 3⁄4 cup butter, melted
- 3 1⁄2-3 3⁄4 cups flour
Almond Cream
- 1⁄2 cup almond paste
- 4 tablespoons butter (at room temperature)
- 1⁄4 cup flour
- 1 egg
- 1⁄4 teaspoon almond extract
Topping
- 1⁄4 cup sugar
- zest from an orange (about 2 tablespoons)
- 1⁄2 cup sliced almonds
Directions
- To make the brioche: mix the salt, yeast, eggs, honey and melted butter with the water in a large bowl. Mix in the flour without kneading. The dough will be loose, but will firm up when chilled. Cover the dough with a towel (not to be covered air-tight at this point) and allow to rest a room temperature for 2 hours. Next, cover the dough bowl with plastic wrap and chill in the fridge before proceeding to work with it.
- To make the almond cream: cream together the butter, almond paste, flour, egg and almond extract in a food processor until smooth and set aside. Note: The creamy consistency requires a processor for a smooth blend.
- To assemble the brioche: Dust the brioche dough with flour and gather into a ball, stretching the dough around the bottom and sides of the ball.
- Roll dough out in an 10×14″ rectangle, about a 1/4″ thick. This may require quite a bit of flour on the counter to make sure the dough does not stick.
- Spread the almond cream on the dough, leaving an inch clear around the edges. Roll up dough, starting from a short end, jelly-roll style. Freeze log for about 15 minutes.
- Grease a 10″ round springform pan with butter and dust with sugar.
- Cut chilled dough into eight pieces (dental floss works well for a clean cut) and arrange in pan swirl-side up. Allow dough to rest for one hour.
- Preheat oven to 350 degrees. Just before baking, mix together sugar, zest and almonds and sprinkle over brioche. Bake 50-65 minutes, until set in the middle.
- Remove from oven and allow to sit for 2-3 minutes. Then run a knife around the inside and slide the brioche onto a serving plate. Enjoy warm or room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off