Preparation of Almond and Chocolate Brioche

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• Sift the flour into the bowl of the stand mixer, add the yeast and mix with a small hand whisk. If you are using fresh brewer’s yeast, dissolve it in lukewarm water before adding it to the flour.

  

• Then add the lukewarm water and work for a long time with the dough hook. You will get a very stiff and not smooth dough. You will certainly be tempted to add more water, but DON’T DO IT!

  

• Shape a ball, put it back in the bowl, cover, and let rise for at least 10 hours or overnight (as I did).

  

• Mix the yeast (dry or fresh) in the lukewarm milk along with a teaspoon of sugar taken from the total. 

  

• Then pour this mixture over the pre-dough in the bowl of the stand mixer and give it a quick stir.

  

• Crack the two eggs into a small bowl and beat them lightly with a fork. 

  

• Then add them to the dough along with the remaining sugar and continue kneading with the dough hook.

  

• At this point, start gradually adding the flour, and when it is perfectly incorporated, add the softened butter pieces a little at a time.

  

• Finally, add a pinch of salt and continue kneading until you get a smooth and soft dough that clings to the hook.

  

• Shape a ball, transfer it to a large bowl lightly greased with butter, cover, and let rise until doubled in size in a warm place away from drafts. The time depends a lot on your room temperature and can range from 2 to 4 hours.

  

• Place the softened butter and sugar in the bowl of the stand mixer and work them with the whisk attachment. If you don’t have a stand mixer, you can use electric beaters.

• Then add the egg and almond flour and mix again until you get a soft cream. Transfer it to a bowl and set aside. If you don’t have almond flour, you can finely chop the same amount of peeled almonds.

  

• With a knife, coarsely chop the dark chocolate. If you prefer, you can use chocolate chips.

  

• At the end of the rising, transfer the dough onto a lightly floured work surface and roll it out with a rolling pin to form a rectangle: mine measured 18 x 14 inches.

  

• Now spread the almond cream on the dough leaving a strip free in the center, then distribute the chocolate shavings on the cream.

  

• Starting from the long sides, roll the rectangle towards the center forming two joined rolls.

  

• Cut the obtained double roll into slices about 1 to 1.25 inches thick. Take each piece in your hand and fold it upwards to form a sort of fan.

  

• Arrange the almond brioche on two baking sheets lined with parchment paper, keeping them spaced apart. Let them rise for another 40 minutes at room temperature.

  

• At the end of this last rise, bake each tray in a preheated static oven at 356°F for 20 minutes, covering with aluminum foil in the last few minutes of baking if the almond brioche should brown too much.

• Mix 1 tbsp of water with 1 tbsp of sugar and bring the mixture to a boil (I used the microwave) so that the sugar dissolves perfectly. Then remove the almond brioche from the oven and brush immediately to glaze them. Before enjoying, dust them with some powdered sugar. Enjoy! Paola

  

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