Almond Brioche Food
ALMOND BRIOCHE
Make and share this Almond Brioche recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- To make the brioche: mix the salt, yeast, eggs, honey and melted butter with the water in a large bowl. Mix in the flour without kneading. The dough will be loose, but will firm up when chilled. Cover the dough with a towel (not to be covered air-tight at this point) and allow to rest a room temperature for 2 hours. Next, cover the dough bowl with plastic wrap and chill in the fridge before proceeding to work with it.
- To make the almond cream: cream together the butter, almond paste, flour, egg and almond extract in a food processor until smooth and set aside. Note: The creamy consistency requires a processor for a smooth blend.
- To assemble the brioche: Dust the brioche dough with flour and gather into a ball, stretching the dough around the bottom and sides of the ball.
- Roll dough out in an 10×14″ rectangle, about a 1/4″ thick. This may require quite a bit of flour on the counter to make sure the dough does not stick.
- Spread the almond cream on the dough, leaving an inch clear around the edges. Roll up dough, starting from a short end, jelly-roll style. Freeze log for about 15 minutes.
- Grease a 10″ round springform pan with butter and dust with sugar.
- Cut chilled dough into eight pieces (dental floss works well for a clean cut) and arrange in pan swirl-side up. Allow dough to rest for one hour.
- Preheat oven to 350 degrees. Just before baking, mix together sugar, zest and almonds and sprinkle over brioche. Bake 50-65 minutes, until set in the middle.
- Remove from oven and allow to sit for 2-3 minutes. Then run a knife around the inside and slide the brioche onto a serving plate. Enjoy warm or room temperature.
Nutrition Facts : Calories 495.9, Fat 26.7, SaturatedFat 13, Cholesterol 141.8, Sodium 724.2, Carbohydrate 54.8, Fiber 2.6, Sugar 16.5, Protein 10.6
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