Brioche de Saint-Genix

Name: Brioche de Saint-Genix
Total time: 240 min
Yield: Serves 10
Cuisine: Savoy
Ingredients: 500 g (18 oz) pastry flour (French T45); 100 g (½ cup) sugar; 10 g (2 tsp) salt; 15 g (½ oz) fresh yeast; 100 ml (scant ½ cup) lukewarm milk; 5 eggs; 250 g (1 cup + 2 tbsp) softened butter; 200 g (7 oz) crushed pink pralines; 1 egg yolk; Whole pink pralines

Brioche studded with pink pralines

⏱ 240 minServes 10Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

500 g (18 oz)pastry flour (French T45)
100 g (3½ oz)sugar
10 gsalt
15 gyeast
100 ml (½ cup)lukewarm milk
5eggs
250 g (9 oz)soft butter
200 g (7 oz)crushed pink pralines (sugar-coated almonds)
1egg yolk
Whole pink pralines

500 g (18 oz) pastry flour (French T45)
100 g (3½ oz) sugar
10 g salt
15 g yeast
100 ml (½ cup) lukewarm milk
5 eggs
250 g (9 oz) soft butter
200 g (7 oz) crushed pink pralines (sugar-coated almonds)
1 egg yolk
Whole pink pralines

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Stand mixer

Perforated baking sheet

Oven

Proofing basket

Pastry brush

Digital kitchen scale

Hand whisk

Medium bowl

Parchment paper

03 — Method

Dissolve the yeast in the warm milk.Making it from scratch? See the yeast dough — rises ~2 h
Mix the flour, sugar and salt in the bowl of a stand mixer.
Add the eggs and yeast-milk and knead for 5 minutes.
Add the softened butter a little at a time and knead for 10 minutes until smooth and elastic.
Let rise for 2 hours in the fridge (the dough is easier to handle cold).
Punch down and work in the crushed pralines without overkneading.
Shape into a ball and place on a lined baking sheet.
Let rise for 1½ hours at room temperature.
Brush with egg yolk and decorate with whole pralines.
Bake for 30 minutes at 180°C (350°F) until well browned.
Serve warm as an afternoon snack or for brunch.