Almond-glazed brioche — soft, fragrant and topped with a crunchy glaze that creates a pleasant contrast of textures. Excellent plain or filled with creams, jams, chocolate, etc. They can also be frozen and reheated when needed. A homemade, genuine and truly satisfying recipe, just how we like it! Below, let’s see together how to make our almond-glazed brioche:
Other sweet brioche recipes:
- Difficulty: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 20Pieces
- Cooking methods: Oven
Ingredients
- 1 2/3 cups Manitoba (strong bread) flour
- 2 1/2 cups all-purpose flour (00)
- 2 eggs
- 1 tsp fresh brewer's yeast (about 10 g) — alternatively use 1 packet (7 g) active dry yeast
- 2/3 cup warm milk (about 5.4 fl oz)
- 3 oz granulated sugar (about 6 1/2 tablespoons)
- 1 tsp honey
- 6 tbsp butter (about 3 oz)
- vanilla extract
- a few drops of almond extract
- 1 tsp salt
- 1 egg white (about 1.3 oz)
- 3/4 cup almond flour (about 2.6 oz)
- 3/4 cup powdered (confectioners') sugar (about 3 oz)
- 2 tbsp potato starch (or cornstarch) (about 0.5 oz)
- A few drops almond extract
- as needed pearl sugar (for decoration)
Preparation
In a small saucepan, dissolve the honey and fresh yeast in the warm milk, stirring gently until completely dissolved.
In a large bowl, sift the flours and make a well. Create a central well and pour in the milk mixture, the sugar, the lightly beaten eggs, the vanilla extract and the almond extract.
Start mixing with a fork, gradually incorporating the flour from the edges and continue until you obtain a rough dough.
Add the salt and incorporate the butter in small pieces little by little, working the dough vigorously until you obtain a smooth, soft and elastic ball.
Cover the dough with plastic wrap and let it rise for about 3 hours or until doubled in volume.
Meanwhile, prepare the glaze: in a bowl, combine the almond flour, powdered sugar and potato starch. Add the egg white and the almond extract, then mix until you obtain a smooth, creamy mixture. Cover with plastic wrap and refrigerate.
Once risen, transfer the dough to a work surface, gently stretch it with your hands and perform a letter fold (fold into three). Cover and let rest for 30 minutes on the work surface.
Divide the dough into about 20 equal portions, flatten each piece into a disc, then roll first onto itself and then from the short side to obtain regular balls.
Place the balls on a baking sheet lined with parchment paper, well spaced. Cover and let rise again in a warm place until doubled.
Put the glaze into a piping bag and distribute it over the surface of the brioches. Decorate with pearl sugar.
Bake in a preheated oven at 356°F for about 20 minutes, until evenly golden. Remove from the oven and let cool. The almond-glazed brioche are ready to serve.
Bon appétit and… see you next recipe!
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