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Almond Brioche

Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Course Breakfast, Coffee Break, Dessert
Cuisine French

Equipment

  • Bread tin (24cm x 13 cm)
  • Mixing bowls
  • Scraper
  • Weighing scale
  • Baking paper
  • Oven and baking tray

Ingredients
  

Bread Dough Group A

  • 110 g Bread flour
  • 30 g Cake flour
  • 2 tsp Instant yeast
  • 2 tsp Syrup any kind
  • 2 no egg yolks
  • 130 ml Water at 40C

Bread Dough Group B

  • 110 g Bread flour
  • 30 g Cake flour
  • 1/2 tsp Salt
  • 30 g Butter Unsalted

Flavour

  • 1/2 cup Raisins or any dried fruit to your likingh

Topping

  • 15 g Almonds slivered
  • 1 Egg white

After baking

  • 1 tsp Snow powder

Filing

  • 80 g Cream cheese Optional

Instructions
 

  • Mix all ingredients of Bread Dough Group A until bubbles appear.
  • Add Bread Dough Group B to Group A mixture to form a dough. Knead until dough is smooth.
  • Spread the dough out to about 20cm round (roughly).
  • Add half the raisins. Fold in half and add the other half of the raisins.
  • Fold again to bury the raisins inside the bread. Massage lightly to distribute the dried fruits into the dough.
  • Rest for 25 minutes at 40C.

Filings

  • Divide the cream cheese into 5 portions.
  • After the first proof, punch down and reshape into a ball. Rest on the bench for another 10 minutes.
  • Roll out the dough into a rectangle measuring 24 cm x 15cm
  • Cut the dough lengthwise into 5 strips.
  • Place the cream cheese into each dough and wrap up.
  • Braid the dough using 5 strands method.
  • Place the braided dough into the bread tin and rest in a 40C prover for 25 minutes.

Topping

  • Brush the top with egg white, add some almond nuts.

Baking

  • Bake in an oven preheated at 170C for 30 minutes.