Brioche de Saint-Genix

Brioche de Saint-Genix

Crunchy pralines roses are the secret ingredient in this delicious Brioche de Saint-Genix recipe.

Brioche de Saint-Genix
Serves: approximately 12
The origins of this leavened sweet bread can be traced back to 1880 and the small village of Saint-Genix-sur-Guiers, when local pastry chef Pierre Labully adapted an 18th-century recipe for brioche that his wife gave him by adding pink-hued glazed almonds.
  • ⅓ cup lukewarm water (85° to 90°)
  • 1 (0.25-ounce) package instant yeast
  • 3½ cups all-purpose flour, divided
  • ¼ cup granulated sugar
  • 1¼ teaspoons sea salt
  • 3 large eggs, room temperature and divided
  • ⅓ cup lukewarm whole milk (85° to 90°)
  • 2 teaspoons vanilla extract
  • ⅓ cup unsalted butter, cubed and room temperature
  • 1 cup chopped Pink Pralines (recipe follows), divided
  • 1½ tablespoons finely chopped Pink Pralines (recipe follows)
  • 4 teaspoons Swedish pearl sugar
  1. In the bowl of a stand mixer, whisk together ⅓ cup lukewarm water and yeast until yeast dissolves. Using the paddle attachment, beat in 1 cup flour at low speed until a stiff dough forms. (If all the flour is not incorporated, knead dough in the bowl by hand until it is.) Cover, and let rise in a warm, draft-free place (75°) until doubled in size, 15 to 20 minutes. Add 2¼ cups flour, granulated sugar, and salt, beating until incorporated. Beat in 2 eggs, milk, and vanilla extract at low speed until a shaggy dough forms. Scrape down sides of bowl.
  2. Switch to dough hook attachment. Beat at low speed until dough is tacky and elastic, approximately 10 minutes. (If dough is too sticky, add remaining ¼ cup flour, 1 tablespoon at a time, until tacky and elastic.) Beat in butter, approximately 1 tablespoon at a time, letting each addition incorporate before adding the next, 3 to 4 minutes per addition. Continue to beat until a soft, smooth, and elastic dough forms, 5 to 7 minutes more.
  3. Lightly oil a large bowl.
  4. Turn out dough onto a lightly floured surface. Shape dough into a smooth ball. Place dough in prepared bowl, turning to oil all sides. Cover and refrigerate overnight. (Alternately, cover, and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.)
  5. Punch down dough. Cover dough and refrigerate for at least 1 hour. (It is important for the dough to be cold because it makes it easier to handle and it helps keep the praline sugar from dissolving too quickly.)
  6. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ½-inch-thick oval. Sprinkle with ½ cup chopped Pink Pralines. Using the rolling pin, gently press praline nuts into dough. Fold dough in half along long side. Roll dough back to ½-inch-thick oval. Sprinkle with remaining ½ cup chopped Pink Pralines. Using a rolling pin, gently press praline nuts into dough. Fold in half again along the long side. Gently knead dough by patting dough and folding it in half until praline nuts feel evenly distributed. Cover and let rest on work surface for 5 to 10 minutes.
  7. Preheat oven to 325°. Place 12 (3¾-inch) mini brioche molds on a rimmed baking sheet and spray with cooking spray.
  8. Divide dough into 12 (2½-ounce) pieces. Shape into smooth balls. Place in prepared molds, pressing flat to help fill molds. Cover and let rise in a warm, draft-free place (75°) until puffed, 25 to 35 minutes.
  9. In a small bowl, lightly whisk remaining egg. Brush tops of dough with egg.
  10. In a separate small bowl, stir together finely chopped Pink Pralines and pearl sugar. Sprinkle tops of dough with praline mixture.
  11. Bake until lightly golden brown and an instant-read thermometer inserted in centers registers 200°, 18 to 20 minutes, rotating pan halfway through. Let cool on pan for 10 minutes. Remove from molds and let cool completely on a wire rack.

Pink Pralines
Serves: Approximately 3 cups
While the pink color might suggest berry notes are to come, orange blossom is the traditional flavor.
  • ⅔ cup granulated sugar
  • 1 large egg white
  • ½ teaspoon orange blossom water
  • ¼ teaspoon fine sea salt
  • 4 drops liquid red food coloring
  • 3 cup whole almonds
  1. Preheat oven to 300°. Lightly grease a rimmed baking sheet, or place a nonstick baking mat on a rimmed baking sheet.
  2. In a large bowl, whisk together sugar, egg white, orange blossom water, salt, and food coloring until well combined. Add almonds, tossing gently to coat. Spread almonds in a single, evenly spaced layer on prepared baking sheet.
  3. Bake until dry, approximately 20 minutes, stirring halfway through. Let cool completely. Store in an airtight container.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.