Honey and almond brioche

Almond brioche 

Don’t let the ten hours proving time put you off making this brioche, its so worth it. Just make sure to prove over night so your not feeling inpatient all day, wishing the time away so you can get your chops round that loaf.
I used a basic brioche recipe by Paul Hollywood as I knew it would be pretty much fool proof. In addition to Paul’s recipe I added honey and an almond paste.

 

Almond brioche 

Almond brioche 

If your not keen on almonds then this may not be for you but you can of course leave out the almond paste if you wish. Although the dough takes along time to prove it was actually not at all difficult to make.
I find it hard to describe to you just how delicious this brioche was. It was buttery and sweet and the almond paste made it taste like a giant almond croissant. The texture was light and fluffy inside with a real crust on the top. To me it was perfection. Also I just want to mention this wonderful raw honeycomb, what a revelation. I’ve never had honey in this form before and it was out of this world amazing. I definitely recommend trying to get your hands on some if you can.
Almond brioche
Honey and almond brioche      (Adapted from Paul Hollywood’s Brioche recipe)                               Print recipe      
Makes  1 Loaf     Prep 11 hours    Cooks 30 mins                               Ingredients
500g Bread flour
7g Salt
30g Caster sugar
10g Dried instant yeast
140ml Whole milk, warmed
6 Eggs, 1 is for a wash
250g Softened butter
2 Tbsps HoneyFor the Almond paste
170g Ground almonds
170g Icing sugar
1 Egg whiteDirections
1. In the bowl of a stand mixer add the flour, salt, sugar and yeast  then the milk and 5 eggs. Using the dough hook mix for 2 minutes on a slow setting and then for 8 minutes on a medium setting, until soft and elastic.
2. Now add the butter and mix for a further 5 minutes making sure to scrape the sides so all the butter is incorporated. The dough should be very soft.
3. Place the dough in a plastic bowl, cover and put in the fridge for 7 hours.
4. Whilst the dough is chilling make the almond paste, in a bowl combine the ground almonds, egg white, honey and icing sugar mix well. Form the paste into a log, wrap in cling film and chill in the fridge until ready to use.
5. After the 7 hours your dough should have doubled in size. Grease a loaf tin. Now place the dough onto a floured surface. Fold into itself to knock the air out. Now roll into a rectangle shape.
6. Take the almond paste and roll that into a rectangle shape too, try to keep it as similar in shape and size to the dough as you can.
7. Place the almond paste onto the dough rectangle. Now starting from the long edge roll into a tight sausage. Cut the ends off and then cut the dough in half length ways leave about an inch uncut.
8. Now turn the two lengths so the cut side is facing upwards. Braid the dough taking left over right until you reach the end. Place the dough in your loaf pan tucking in the ends.
9. Cover with cling film and leave for a further 3 hours to prove.
10. Preheat the oven to 190 Celsius. Brush the loaf with egg wash and bake for 30 minutes until golden.
11. Leave to cool. 

Comments are closed.