Braided Praline Brioche

Brioche dough

• 300 g T45 flour (or very fine T55 flour)
• 40 g sugar
• 6 g salt
• 12 g fresh yeast (or 4 g dried)
• 120 ml warm whole milk
• 2 eggs
• 80 g soft butter at room temperature, cut into small cubes
• 1 teaspoon vanilla (or seeds from a pod)

Praline topping

• 150 g hazelnut praline
• 30 g melted butter
• 1 pinch fleur de sel (Optional)
• 30 g roasted hazelnut chips for crunchiness

Gilding 1 egg + 1 tablespoon milk

Prepare the brioche dough

• Mix flour, sugar, salt and yeast (do not allow salt and yeast to touch).
• Add warm milk and eggs.
• Knead for 5 to 8 minutes (in a food processor or by hand) until smooth.
• Add the butter in three additions, continuing to knead.
• Knead for a further 8-10 min: the dough should become smooth, supple and slightly sticky, but not liquid.
• Form into a ball, cover and leave to grow for 1? to 2 hours (or overnight in the fridge for best flavour).

Marbled braid" shaping

• Deaerate the dough, then roll out into a 35 × 25 cm rectangle.
• Mix the praline with the melted butter + fleur de sel.
• Spread evenly over the entire surface (add hazelnut flakes for a more delicious effect).
• Roll the dough lengthwise into a tight coil.
• Place the roll in the fridge for 10 min (optional, but will produce sharper stripes).
• Cut the roll lengthwise into two spiral strips.
• Braid the two strips cut side out for a beautiful marbling effect.
• Carefully place in a buttered mould.

Leave to rise for 1 hour at room temperature, until the brioche doubles in size.

Baking the brioche

• Preheat oven to 170°C fan-assisted.
• Lightly brown.
• Bake for 30 to 35 minutes, depending on your oven.
• When ready, brush with a light syrup (water + sugar) for a perfect shine (optional, but very pretty visually).

Chef's tips: Roast the hazelnuts at 150°C for 15 minutes to boost the flavor. Growing the brioche slowly in the fridge (12h) gives a more fragrant, more even, more professional brioche.