Pink Praline Brioche

Start a day before. I usually use instant yeast, however if using active dried yeast, let bloom first, following package instructions. Water used to bloom the yeast should not exceed 30 degrees Celsius.

In a mixing bowl, combine the yeast, flour, sugar, milk and eggs. Be sure all ingredients do not exceed 30C or 90F.

Knead using the dough hook on low speed for 5 minutes until the dough clumps together.

Increase speed to medium-high and knead for another 15 minutes. If using a stand mixer, be mindful that the movement of the dough at high speeds might push your mixer over the counter!

If sufficiently kneaded, the dough should be very elastic and should pull away from the side of the mixing bowl leaving clean walls.

Now add the salt and butter, and continue mixing until the dough is smooth and passes the window pane test.

You should be able to gently pull the dough into a very thin film and should not easily tear apart. If it easily tears apart, continue kneading.

Cover the mixing bowl with cling wrap and let rise overnight in the fridge. This gives the dough sufficient time to relax so it will be easier to roll out.

On the next day, on a lightly floured flat surface, flatten the dough using your hands.

Using a lightly floured rolling pin, roll into a rectangle around 7in x 24in or 18cm x 60cm.

Add just a bit of flour if the dough starts to stick on the table or on the rolling pin.

The width of the dough should be slightly shorter than your bread tin. I used a 4.5in x 8in x 4in or 12cm x 20cm x 10cm bread tin.

Sprinkle the chopped pink praline evenly across the dough.

Roll the dough lengthwise.

Place the rolled dough in the bread tin lined with parchment paper then let rise in room temperature until double in size.

Before baking, brush the bread with egg wash and cut the top of the dough using kitchen scissors or score it with a sharp knife.

Optionally, sprinkle with sugar pearls on top.

Bake for around 35 minutes in a pre-heated oven at 170C or 340F or until the internal temperature of the bread reaches 90C or 200F. Enjoy!