Recipe

Sichuan Spiced Praluline

Fiery Sichuan Twist on Praluline

4.7 out of 5

Indulge in the bold flavors of Sichuan cuisine with this fiery twist on the classic French delicacy, Praluline. This recipe combines the rich, buttery sweetness of Praluline with the numbing heat of Sichuan peppercorns, creating a unique fusion of flavors that will tantalize your taste buds.

Sweet Bread› Praluline

European cuisine› Western European cuisine› French cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Sichuan cuisine

Preparation time

20 minutes

Cooking time

30-35 minutes

Total time

2 hours 25 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter and milk alternatives), Nut-free, Soy-free, Kosher

Allergens

Wheat, Eggs, Dairy

Not suitable for

Vegan, Gluten-free, Egg-free, Paleo, Low-carb

Ingredients

In this Sichuan adaptation of Praluline, the traditional French brioche bread is infused with Sichuan peppercorns and chili, giving it a spicy and numbing flavor profile. The original pink pralines are retained to maintain the essence of Praluline, but they add an additional visual and textural element to the dish. The Sichuan Spiced Praluline offers a unique fusion experience, combining the best of French and Sichuan cuisines. We alse have the original recipe for Praluline, so you can check it out.

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
250ml (1 cup) milk 250ml (1 cup) milk
100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
2 eggs 2 eggs
1 tsp Sichuan peppercorns, crushed 1 tsp Sichuan peppercorns, crushed
1 tsp chili flakes 1 tsp chili flakes
200g (1 1/2 cups) pink pralines 200g (1 1/2 cups) pink pralines

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 7g
Carbohydrates (total, sugars): 54g, 20g
Protein: 7g
Fiber: 2g
Salt: 0.2g

Preparation

1.
In a large mixing bowl, combine the flour, sugar, and yeast.
2.
Heat the milk in a small saucepan until warm, then pour it into the mixing bowl.
3.
Add the softened butter, eggs, crushed Sichuan peppercorns, and chili flakes to the bowl.
4.
Mix the ingredients together until a dough forms.
5.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
6.
Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
7.
Preheat the oven to 180°C (350°F).
8.
Punch down the risen dough and knead it again for a few minutes.
9.
Gently fold in the pink pralines, distributing them evenly throughout the dough.
10.
Shape the dough into a loaf and place it in a greased loaf pan.
11.
Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
12.
Bake the Sichuan Spiced Praluline in the preheated oven for 30-35 minutes, or until golden brown.
13.
Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

Pink pralines — Gently fold the pink pralines into the dough to avoid crushing them completely and to ensure they are evenly distributed throughout the bread.

Tips & Tricks

For an extra kick of heat, increase the amount of chili flakes according to your preference.
Serve the Sichuan Spiced Praluline warm with a scoop of vanilla ice cream to balance the spiciness.
If you can't find pink pralines, you can substitute them with regular pralines or crushed almonds for a different texture.

Serving advice

Serve the Sichuan Spiced Praluline as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the Sichuan Spiced Praluline with powdered sugar before serving. The vibrant pink pralines peeking through the bread add a pop of color.