Almond Brioche

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READY IN: 4hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • Brioche
  • 34
    cup lukewarm water
  • 34
    tablespoon yeast
  • 34
    tablespoon salt
  • 14
    cup honey
  • 34
    cup butter, melted
  • 3 12 - 3 34
    cups flour
  • Almond Cream
  • 12
  • 4
    tablespoons butter (at room temperature)
  • 14
    cup flour
  • 1
  • 14
    teaspoon almond extract
  • Topping
  • 14
    cup sugar
  • zest from an orange (about 2 tablespoons)
  • 12
    cup sliced almonds
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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.
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