Preparation

• Finely chop the almonds using the pulse button on your appliance to avoid overheating them.

  

• Start preparing the pre-ferment by putting the milk in a glass, warming it slightly (I usually heat it in the microwave for a few seconds), then add the barley and crumbled yeast.

  Let it sit for a few minutes.

  In a mixer with dough hooks, place all the flours (all-purpose, whole wheat, rice flour, cornstarch), and start mixing them together.

  

• Now add the chopped almonds, sugar, and vanillin, continuing to mix.

  

• At this point, add the room temperature eggs and continue mixing the ingredients.

  

• Slowly pour the milk with the yeast, which will have activated by now, into the mixer together with the flour.

  Mix well, add fine salt, and continue kneading.

  

• Now slowly drizzle in the vegetable oil, little by little, ensuring that the previously added oil is absorbed before incorporating more. Continue mixing for a few minutes.

  

• The mixture will be sticky, elastic, and smooth.

  

• Take a 9×12 inch pan, grease it with butter, and sprinkle with the previously chopped muesli (you can also use flake cereals).

  Place the mixture inside, and to spread it out, coat your fingers well with oil, trying to level it as much as possible.

  

• Wrap the pan with plastic wrap, place it in a warm place, perhaps cover it with a blanket, and let it rise for about 4/5 hours, the mixture should double at least.

  

• After the time has passed, the mixture will be nicely puffed and risen, remove the plastic wrap.

  

• Bake in the oven at 356°F for about 25 minutes (always do the toothpick test).
  It will become a soft and very tall cake.

  Let it cool and then flip the cake so that the bottom side is facing upwards.

  

• Cut off the edges and make 8 strips about 1 inch wide, cutting across the width.
  Cut these strips in half and remove the remaining edge (follow the picture).

  

• If you prefer, you can also leave the edges intact, this way you’ll get 20 brioches in total.

  

• Here are the slices ready to be filled.

  

• Now divide each small rectangle into three layers, with two cuts.

  

• Mix the yogurt with the sugar in a bowl and mix well.

  Spread one layer with yogurt and the other with jam.

  

• Moisten the surface of the brioche with a kitchen brush dipped in milk.

  Now sprinkle with the chopped almonds and muesli mix.

  If you prefer, you can also enjoy them without the topping.