Brioche Saint Genix

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1/2 tsp salt 1/2 tsp salt
• 4 large eggs 4 large eggs
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 1 tsp almond extract 1 tsp almond extract
• 200g (7 oz) fresh raspberries 200g (7 oz) fresh raspberries
• 100g (1/2 cup) praline 100g (1/2 cup) praline

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 48g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Add the eggs and almond extract to the dry ingredients. Mix until a sticky dough forms.
3. 3.
   Gradually add the softened butter, one tablespoon at a time, while continuing to mix until the dough becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Gently punch down the dough and knead it for a few minutes to release any air bubbles.
6. 6.
   Divide the dough into two equal portions. Roll out each portion into a rectangle.
7. 7.
   Sprinkle the raspberries evenly over the dough, leaving a small border around the edges.
8. 8.
   Roll up the dough tightly, starting from the long side, to form a log shape.
9. 9.
   Place the logs in a greased brioche mold or a round cake pan. Cover and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Sprinkle the praline over the risen dough.
12. 12.
    Bake for 30-35 minutes, or until the brioche turns golden brown and sounds hollow when tapped on the bottom.
13. 13.
    Remove from the oven and let it cool for a few minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Raspberries — Make sure to use fresh raspberries for the best flavor and texture. Gently wash and pat them dry before using to avoid excess moisture in the brioche.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle a simple glaze made with powdered sugar and lemon juice over the cooled brioche.
• If you don't have a brioche mold, you can use a round cake pan or even a loaf pan as an alternative.
• To enhance the praline flavor, you can lightly toast it before sprinkling it over the dough.
• Serve the brioche warm or at room temperature for the best taste and texture.
• This brioche is best enjoyed on the day it is baked, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Slice the Brioche Saint Genix into thick, generous slices and serve it as a delightful breakfast or a special treat for afternoon tea. It pairs perfectly with a cup of hot coffee or tea.

Presentation advice

To enhance the visual appeal, dust the top of the brioche with powdered sugar just before serving. The vibrant raspberries and golden praline create a beautiful contrast against the soft, buttery brioche.