Ingredients
For the Brioche Dough
¾ cup (175g) whole milk
3 Tablespoons (40g) unsalted butter, cut into small cubes
2 teaspoons (9g) instant yeast
3 cups (390g) all-purpose flour
¼ cup (58g) granulated sugar
½ teaspoon salt
1 large egg, plus 1 large egg yolk
For the Almond Cream Filling
½ cup (113g) unsalted butter, at room temperature
½ cup (105g) granulated sugar
1 cup (105g) almond meal or almond flour
1 Tablespoon (9g) all-purpose flour
2 large eggs, at room temperature
1 teaspoon pure almond extract
For the Topping
egg wash (1 egg beaten with 1 Tablespoon water)
sliced almonds
powdered sugar for dusting, optional
For the Simple Syrup
3 Tablespoons sugar
3 Tablespoons water
Instructions
-
Brioche Dough: In a small saucepan, add the milk and butter and heat on low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.
-
Add the flour, sugar, salt, then eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes, or until the dough has pulled away from the sides of the bowl and is very smooth. Scrape the sides and bottom of the bowl a couple of times during the process.
-
Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 – 1 ½ hours.
-
To continue reading, scroll down and click Next👇👇
ADVERTISEMENT
Pages: 1 2ADVERTISEMENT
