Pink Pralines Brioche

Hello everybody!

This week’s recipe is another French delicacy and a must try especially if you like pastries. I shared with you my recipe of brioche before and this time I wanted to make a variation of it with pink pralines. Pink pralines are a specialty of Lyon in South-Eastern France and they are used in many preparations, the most popular being a pink pralines brioche. This is a very easy recipe to make and if you like brioche you will not be disappointed as the pralines bring more sweetness to it as well as a delicious nutty flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is also vegan so everyone can enjoy this delicious treat and it will be the perfect version for you if you are careful about your health or diet. Of course, you can use my regular brioche recipe if you prefer a non vegan version. I love brioche because it has the right amount of sweetness and a delicious buttery flavor. The pink pralines are also a wonderful addition because they bring a gorgeous color to the brioche and gives it a unique flavor as well. The traditional pink pralines brioche is obviously slightly different but this is a great version to discover this popular French treat or simply to change from your usual brioche!

Let’s start baking!

Ingredients:

Brioche:

• 500 g/ 3 + 1/2 cup flour
• 50 g/ 1/4 cup potato starch
• 50 g/ 1/4 cup sugar
• 250 ml / 1 cup soy milk
• 100 g/ 1/2 cup vegan butter
• 3 tsp dry yeast
• Pinch of salt

Pink Pralines:

• 50 g/ 1/3 cup whole almonds
• 80 g/ 1/4 cup + 1 tbsp sugar
• 70 ml/ 2 oz water
• Powdered red food dye

Preparation:

1- The first step is to make the pink pralines. Add the almonds, sugar, some powdered red food dye (I used the tip of a knife to add only a little bit) and water in a pot. Heat the pot on low heat to melt the sugar.

2- Once the sugar has melted, mix well and increase the heat so the mixture starts to boil.

3- Once the temperature reach 125 C /257 F, so just before the syrup starts to caramelized, remove from the heat and stir well. The syrup should become dry but will not coat the almonds entirely, so put the pot back on the stove and cook on low heat until the sugar becomes liquid again and completely coats the almonds. Pour the candied almonds on parchemin paper with enough space between them so they don’t stick to each other and let cool down.

4- Warm up the soy milk in a saucepan, then pour it in a bowl. Make sure that the milk is not too hot. Add the dry yeast and the sugar and mix well. Let everything rest for about 5- 10 min. When foam starts forming on top, it means that your yeast is ready.

5- In a large bowl, sift the flour, potato starch and salt. Add in the mixture of soy milk, sugar and yeast and start mixing. When you can form a ball with the dough, start kneading for about 5 minutes.

6- Add the butter and knead the dough until the butter is fully incorporated into the dough, then add the pink pralines and knead again. The dough should be homogeneous and elastic. Cover with a humid cloth and let the dough rest for 1h. The dough should double in size.

7- After the hour has passed, cut 3 balls into the dough and roll them until they reach the same length. Attach the tip of each roll and start braiding the dough. Attach the ends together by pressing them down and place the braid in a bread pan. Cover with a humid cloth and let the brioche rest for 1h. Once again, the dough should double in size. Preheat the oven at 200 C / 390 F.

 

 

 

 

 

 

 

 

 

8- Top the brioche with more pink pralines and pearled sugar and bake for about 20 to 25 min. Remove from the oven, let the brioche cool down and enjoy!

You can eat this brioche just the way it is is or top it with your favorite jam or spread. This is a great recipe for breakfast or to enjoy during tea time!

 

 

 

 

 

 

 

 

 

I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.

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