Praluline Delight

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 200ml (3/4 cup) warm milk 200ml (3/4 cup) warm milk
• 4 large eggs 4 large eggs
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 1/2 tsp salt 1/2 tsp salt
• 150g (1 cup) whole almonds 150g (1 cup) whole almonds
• 100g (1/2 cup) granulated sugar for caramelizing 100g (1/2 cup) granulated sugar for caramelizing

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 47g (Sugars: 15g)
• Protein: 9g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.
3. 3.
   Mix the ingredients together until a sticky dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Meanwhile, prepare the caramelized almonds. In a saucepan, melt the sugar over medium heat until it turns golden brown. Add the almonds and stir until they are evenly coated. Transfer the almonds to a parchment-lined baking sheet and let them cool completely.
6. 6.
   Once the dough has risen, gently punch it down and knead in the caramelized almonds until evenly distributed.
7. 7.
   Shape the dough into a round loaf and place it in a greased 9-inch round cake pan. Cover with a kitchen towel and let it rise for another 30-45 minutes.
8. 8.
   Preheat the oven to 180°C (350°F). Bake the Praluline for 30-35 minutes until golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Almonds — Make sure to use whole almonds for the caramelization process. Sliced or chopped almonds may burn easily. Keep an eye on the caramelization process to prevent the almonds from becoming too dark.

Tips & Tricks

• For an extra touch of indulgence, serve the Praluline warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter brioche, you can sprinkle some powdered sugar on top of the Praluline before serving.
• To enhance the flavor, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
• If you don't have a round cake pan, you can use a loaf pan or shape the dough into individual rolls.
• Leftover Praluline can be toasted and enjoyed the next day for a delicious breakfast treat.

Serving advice

Serve the Praluline as a centerpiece on a brunch table or as a delightful accompaniment to a cup of coffee or tea. Slice it into wedges and enjoy the caramelized almond-studded brioche with your loved ones.

Presentation advice

To showcase the beautiful marbled effect of the Praluline, present it on a decorative cake stand or a wooden cutting board. Dust the top with powdered sugar for an elegant touch.