INTRODUCTION
Praline Cream Brioche is a soft, rich bread filled with sweet praline cream. It has a light, buttery dough and a sweet, nutty center. This bread is great for breakfast, dessert, or a special treat. If you enjoy a mix of soft bread and sweet filling, you might also like simple savory snacks like baked cream cheese chicken taquitos, which show how filling changes a snack or meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this Praline Cream Brioche because it feels special but is easy to make. The dough is soft and fluffy. The praline cream adds a sweet nut taste. The crust bakes to a warm golden color. You can make it at home with basic tools. It warms the kitchen with a good smell. You can eat it plain, with coffee, or for a party. The recipe uses few steps and gives a high reward.
HOW TO MAKE Praline Cream Brioche
This section explains the main idea of the recipe in simple words. First, you mix dry ingredients and wet ingredients. Then you combine them and add butter. You let the dough rise until it doubles. After the first rise, you roll the dough, spread the praline cream, and roll it into a log. You shape the log and let it rise again. Brush with egg wash and bake until golden. Let the brioche cool a little before you slice it. The process is patient, not hard. Take your time with each rise. The slow rise helps create a soft crumb and good flavor.
EQUIPMENT NEEDED
You need a few simple tools that most home cooks have:
- Large mixing bowl
- Small bowl for wet ingredients
- Wooden spoon or dough hook on a mixer
- Clean surface or pastry mat for rolling
- Rolling pin
- Baking sheet or pan
- Pastry brush for egg wash
- Kitchen towel or plastic wrap to cover dough
- Oven thermometer (optional) to check oven heat
You can use the same baking sheet you use for cookies and other simple bakes such as the cookies and cream cookie recipe. That way you use familiar tools and clean up is easy.
Ingredients You’ll Need :
3 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 1 packet instant yeast, 1/2 cup warm milk, 3 large eggs, 1/2 cup unsalted butter, softened, 1 cup praline cream, 1 egg, for egg wash
STEP-BY-STEP INSTRUCTIONS :
- In a large bowl, mix flour, sugar, salt, and yeast.
- In another bowl, whisk together warm milk and eggs.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Knead in the softened butter until smooth.
- Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.
- Roll out the dough into a rectangle, spread the praline cream over it, then roll it into a log.
- Shape into an oval and place it on a baking sheet.
- Brush with egg wash and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Let cool before serving.
HOW TO SERVE Praline Cream Brioche
Serve the brioche warm or at room temperature. Slice it with a sharp knife for clean cuts. A small spread of butter or a light dusting of powdered sugar makes it look and taste nicer. For a simple drink pairing, try a cool, sweet coffee drink like a cookies and cream Frappuccino or plain black coffee to balance the sweet filling. Serve on a plate with napkins. It is good alone or with fruit.
STORAGE & FREEZING : Praline Cream Brioche
Store the brioche at room temperature in an airtight container for up to two days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to one month. To reheat, let it thaw at room temperature, then warm in a 300°F (150°C) oven for 10 minutes or until warmed through. Do not leave the brioche out for more than two days without refrigeration in hot climates. If you slice before freezing, place sheets of parchment between slices to keep them from sticking.
SERVING SUGGESTIONS
- For breakfast, serve slices with plain yogurt and fresh berries.
- For a dessert, add whipped cream or a scoop of vanilla ice cream beside warm slices.
- For a tea party, serve thin slices on a plate with small tongs.
- For a sweet snack, warm one slice and pair it with a light tea or milk.
VARIATIONS
You can change the flavor in simple ways:
- Add chopped nuts on top before baking for extra crunch.
- Mix some cinnamon into the praline cream for a warm spice note.
- Replace the praline cream with chocolate spread for a chocolate brioche.
- Make small rolls instead of one loaf for quick portions.
- For a savory twist, leave out the praline and add a light cheese filling inspired by richer meals like cracked garlic steak tortellini in creamhouse sauce to guide savory filling ideas. Use mild cheeses and herbs for a simple change.
FAQs
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in the warm milk first and wait 5 to 10 minutes until it foams. Then mix it with the other wet ingredients.
Q: Can I make the dough in a stand mixer?
A: Yes. Use a dough hook and mix until the dough is smooth. Add softened butter in pieces and let the mixer knead until the dough pulls away from the bowl.
Q: How do I know the dough has risen enough?
A: Press the dough gently with a finger. If the dent stays and the dough feels light, it has doubled and is ready.
Q: Can I reduce the sugar for a less sweet brioche?
A: Yes. You can lower the sugar to 2 tablespoons for a less sweet dough. The praline filling will still add sweetness, so adjust to taste.
Q: Can I split the recipe into smaller loaves?
A: Yes. Divide the dough into two or more pieces, shape smaller loaves, and bake for a slightly shorter time. Check for a golden top and sound hollow when tapped.
Q: Is praline cream easy to make at home?
A: Yes. You can make praline cream by cooking sugar and nuts until caramelized, then grinding to a paste and mixing with cream. Or buy a ready-made praline cream for ease.
MAKE-AHEAD TIPS FOR Praline Cream Brioche
You can make parts of this recipe ahead to save time:
- Make the dough the night before and let it rise slowly in the fridge. Take it out in the morning, shape, add the praline cream, and bake. Cold slow rise adds flavor.
- Prepare the praline cream a day ahead and store it in the fridge. Let it come to room temperature before spreading.
- Bake and freeze slices. Reheat a slice for a quick treat. Wrap well to avoid freezer burn.
- If you want a very fresh loaf on the day of serving, do the first rise overnight in the fridge and finish the shaping and final rise the next day.
Praline Cream Brioche
Ingredients
Method
- In a large bowl, mix flour, sugar, salt, and yeast.
- In another bowl, whisk together warm milk and eggs.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Knead in the softened butter until smooth.
- Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.
- Roll out the dough into a rectangle, spread the praline cream over it, then roll it into a log.
- Shape into an oval and place it on a baking sheet.
- Brush with egg wash and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Let cool before serving.