This pink praline brioche is known as the Praluline. It's the brainchild of Auguste Pralus, who created it in 1955. We tried the Praluline while in Paris and have been obsessed with it ever since. Here is a copycat recipe.
Keyword: Bread, Breakfast
Author: Eva Bakes
3/4teaspoonsactive dry yeast
2cupspastry flourIf needed, you can substitute with equal parts cake and all-purpose flour
2 and 1/2sticksunsalted buttersoftened
1 and 1/8cuppink pralines
1/4cupmilkwarmed to about 110 degrees F
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the salt, eggs, flour and sugar. Add the yeast mixture and mix for about 10 minutes.
Add the butter and mix well until you achieve a smooth, pliable dough (about 10-15 minutes). It should be elastic and not stick to your hands.
Transfer the dough to a well-oiled bowl and cover. Place in the refrigerator overnight to cool.
Place the dough on a lightly floured surface and cut in half (put the other half in the refrigerator while you're working with the first half of the dough).
Roll into an 8"x8" square. Add half of the pralines in the middle and bring two of the corners of the dough towards the center. Repeat with the other corners (it should resemble an envelope).
Flip the dough over and roll it into a rectangle. Then fold the dough into thirds. Turn the dough 90 degrees and roll it into a rectangle. Fold it into thirds.
Flip the dough over and roll into an 8"x8" square.
Bring two opposite corners of the dough towards the center. Repeat with the other corners. Then do it again - pull the corners into the center. Flip the dough over and shape it into a ball. Repeat with the other ball of dough.
Transfer the dough into a lightly greased bowl and allow it to rise for about 2 hours or until doubled.
Preheat your oven to 340 degrees F. Place the dough on a baking sheet lined with parchment paper or a silicone mat. Bake in your preheated oven for 25 minutes. Without opening the door, lower the oven temperature to 140 degrees F and bake another 20-25 minutes. The brioche should be golden and crispy.
Praluline is best served the day it was baked. If needed, it should be covered in an airtight container and will keep for several days.Source: Pink praline recipe from here; Praluline adapted from Cuisine de Fadila